Meatless Monday: Quinoa Tabouleh

One thing I love about this dish is you can cook it up to 3 days in advance! Talk about making things simple!  This dish of course can be served hot but we are had it cold! I made it this morning, which made it easy to relax and enjoy this marvelous day!  This dish is typically made with cracked wheat, but I am obsessed with quinoa and so any chance I get to have quinoa I make it. I thought it also might make it a little more filling!

We don't have a side tonight because we are going to the movies :) So we are planning on enjoying some goodies at the movies!!!

We thought this dish was delish! We will definitely have this again I might try it our with various vegetables! YUMMY YUMMY! Can't wait to cook this dish again

Quinoa Tabbouleh

1 cup uncooked quinoa
1 tomato, chopped
1/2 cucumber, chopped
1/4 cup green onions, sliced
3 tablespoons fresh parsley, chopped
3 tablespoons fresh basil, chopped
3 tablespoons fresh mint, chopped
3 tablespoons olive oil
3 tablespoons lemon juice
1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
Slice cucumber (Optional)
Sliced lemon (Optional)

1. Cook 1 cup quinoa by boiling 2 cups vegetable broth 1/4 cup lemon juice (or according to package). Add quinoa once the broth begins to boil. Cover and boil for about 12 minutes or until broth is absorbed.

Frozen Vegetable Broth heated to boil

 

waiting to put in the saucepan

 

2. Chop ingredients while the quinoa is cooking.

 

 







3. In a large bowl combine cooked quinoa, tomato, cucumber, onions, parsley, basil and mint. In a cup, or screw top bottle mix olive oil, lemon juice, balsamic vinegar, and salt. shake and Drizzle dressing over the mixture; toss to coat.  Refrigerate at least for 1 hour up to 3 days.

 

5. slice some lemon and/or cucumber thinly for add color and line your bowl or line around your plate.

 

How did you celebrate Meatless Monday?

 

Check back tomorrow to see how we are celebrating Taco Tuesday!!