Quinoa Tabbouleh
  • 1cup water
  • 1/2cup quinoa
  • 1Tbsp olive oil
  • 1tsp himalayan salt
  • 1medium cucumber
  • 2cups fresh parsleyfinely diced
  • 1green onion
  • 1medium fresh tomatoI used 10 cherry tomatoes
  • 3 mint leavesdiced
  • 2 garlic clovesdiced
  • 1pinch cinnamonthis was Ms Sarkis trick!
  • 1 fresh lime or lemonjuiced
  • 1tsp himalayan saltor more to taste
  1. Boil your water, salt and olive oil. pour in 1/2 cup of quinoa. Place the lid on the pan. Turn heat to low and let it cook for 8 minutes.
  2. Turn the heat off and remove the lid. The water should be gone. If not simmer a few more minutes. Let it cool down while you prepare the rest of the ingredients.
  3. Place the cooled tabbouleh in a serving dish. Add your diced garlic. I used a press for my garlic and placed it right on top of the cooled quinoa.
  4. Wash your parsley, mint leaves, and green onion. Dice them. I used a little handheld dicer since I don’t have all the luxuries of my kitchen on board. You can use one of your food processor gadgets as well. Lanaya always chopped her parsley by hand. Wonder if she has a food processor today?
  5. Wash and cut your cucumber in half lengthwise and scrape out and discard the seeds. They just add unwanted water to the dish. Dice or cut in small pieces if using a handheld dicer.
  6. Wash and dice your tomatoes or cut in pieces if using a dicer-like mine.
  7. I diced my tomatoes and cucumbers together and scooped them out with a fork to avoid adding the juice. As you can see, I didn’t even clean out the parsley… it’s that easy!
  8. Add your diced parsley. mint, green onion, and tomatoes.
  9. Sprinkle with the lime or lemon juice and a pinch of cinnamon. I like the lime juice myself. I also like to use a combo.
  10. Give it a stir and serve it with a great piece of fish as we did, So delicious!