By now we are all aware of the health benefits of the super food that is quinoa–high in protein, fiber and magnesium, just to name a few. Add in the other luscious and fresh ingredients to this dressed-up quinoa tabouleh and you have a veritable rainbow of flavor and nutrients. (The inspiration for this recipe was a basic quinoa tabouleh, compliments of The Institute for Integrative Nutrition, which I embellished to add flavor, color, pizzaz and joy!)
For the salad
- 1 cup quinoa
- 2 cups water
- 1 cucumber, diced
- 1 cup red, orange and yellow pepper, chopped
- 1 cup cherry tomatoes, chopped
- ¼ cup chives, chopped
- ¼ cup mint, chopped
- 1 cup parsley, chopped
- ½ cup pitted calamata olives, halved
- 1 cup feta, crumbled
- ½ cup toasted pine nuts
For the dressing
- ¼ cup extra virgin olive oil
- ¼ fresh squeezed lemon juice (add more if you like lemon)
- salt and pepper to taste
Directions
Rinse quinoa thoroughly in fine strainer. In a pot bring water and a dash of salt to a boil. Add quinoa.
Reduce heat to low and simmer covered for 20 minutes or until grains are fluffy and water is absorbed. While quinoa is cooking, chop salad ingredients and add to large bowl.
Fluff quinoa with a fork; cover and let sit for 10 minutes.
Transfer quinoa to large bowl with other ingredients and mix gently. Whisk dressing ingredients to combine then add to salad and mix gently.
Serve immediately or chill and serve.
Tracy Gary is a homemade and real food enthusiast and the mother of two foodie tots. She is the founder of Intuition Nutrition, a whole food and healthy lifestyle education program.
