Are you looking for a delicious and healthy one-pot meal that your entire family will enjoy? Try this bright take on the classic Israeli dish tabouleh -- made complete with the addition of quinoa. This dish is a great way to enjoy seasonal ingredients, and sneak a bunch of veggies to your pickiest eaters. It's also gluten and dairy-free, makig it a wonderful side to have on your shabbat table as well.
2 cups fresh flat leaf parsley, chopped
2 tablespoons fresh mint, chopped
½ red onion, minced
4 large tomatoes, diced
1 cup dry quinoa
2 cups vegetable broth (or water)
Juice of 1 lemon
Zest of 1 lemon
¼ cup olive oil
Salt and pepper to taste
- Rinse quinoa well with cold water in a mesh strainer.
- Combine quinoa with the vegetable broth or water in a small pot, bring to a boil, reduce to a simmer and cook, covered, for 20 minutes. Once finished, if there is liquid that has not been absorbed, drain liquid.
- Combine cooked quinoa with the chopped parsley, mint, onion and tomatoes. Mix well.
- In a separate bowl, combine the lemon juice, lemon zest, olive oil, salt and pepper and whisk together. Top the quinoa mixture with the dressing and combine.
- Refrigerate for at least an hour before serving.
- This dish is vegetarian, vegan, gluten-free and Kosher for Passover! You can serve this dish with large pieces of romaine lettuce to make lettuce wraps, you could add feta cheese for another taste variation. This pairs well with meat, fish and chicken for a wonderful and filling side.
June 11, 2018