Vicky's Vegan Recipes #226
Tabbouleh
Ingredients
two cups water
one cup quinoa
one pinch salt
quarter cup olive oil
half teaspoon sea salt
quarter cup lemon juice
three tomatoes, diced
one cucumber, diced
two bunches green onions, diced
two carrots, grated
one cup fresh parsley
INSTRUCTIONS
In a pan bring water to a boil. Add quinoa and a pinch of salt. Reduce fire to low, cover and simmer for fifteen minutes. Allow to cool to room temperature; fluff with a fork. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Mix in cooled quinoa.
