Quinoa is a great base for a variety of lunches and dinners. It’s healthy and filling, and since it doesn’t have a super strong flavor, it can be used in so many different dishes. This quinoa tabbouleh is incredibly refreshing, flavorful, and healthy. I made this for dinner on Sunday and was craving it by 9:30AM Monday morning! I kept my leftovers in the refrigerator and packed it for lunch for the entire week.
Serving Size: 6-8 people (or you + lunches for the week!)
Time: 20-30 minutes
1 cup quinoa
2 cups chicken stock (or water if you want it to be vegetarian)
1 box of cherry tomatoes – halved (or about 2 cups of any other tomato – chopped)
1 bunch of parsley
1 medium sized red onion
salt and pepper
Start by cooking your quinoa on the stove. I always use chicken stock instead of water as my base when I make savory quinoa, because it gives it a nice flavor. While the quinoa is cooking, chop your tomatoes, cucumber, onion, and parsley into small pieces. I used to get frustrated cutting a lot of herbs like parsley or cilantro until I got these herb scissors for Christmas from my brother and sister-in-law. Thanks, guys–they are a game-changer!
Mix the cut tomatoes, cucumber, onion, and parsley in a medium bowl and squeeze in the juice of one lemon. Salt and pepper to taste. (Remember the quinoa will have a little bit of salt from the chicken stock too, so don’t over-salt!) Once the quinoa is cooked and fluffy, let it cool for a little bit and then mix it into the bowl. The more the dish gets a chance to sit and mix together, the better the flavor, so don’t be afraid to make this and then give it some time to rest!
Photos by Tawni Bannister.