Quinoa Tabbouleh

There is something about the smell of fresh mint that makes me think of spring.  My mom always used to make a quinoa tabbouleh with parsley and scallions, but I am making a spring version with mint, parsley and basil.  I threw in a few chickpeas for texture and body.  Throw in whatever herbs strike your fancy in whatever quantity suits your taste.  This is far from a traditional tabbouleh, but it’s authentically delicious!  -Amanda


Quinoa Tabbouleh

Yields 6 cups

1 cup quinoa, uncooked

2 cups water

2 cups cooked chickpeas

1 lemon

3 tablespoons extra virgin olive oil, divided

1 bunch fresh mint

1 bunch fresh parsley

1 bunch fresh basil

1 clove garlic, minced (optional)

salt, to taste


1.  Cover quinoa with water and a pinch of salt.  Bring to a boil, then simmer for 15 minutes, or until the quinoa is fully cooked.

2.  When the quinoa is finished cooking, add 2 tablespoons olive oil and the juice of half a lemon.  I find it’s best to add part of the oil and acid now, since the quinoa soaks up the flavors.  Allow to cool.

3.  Finely chop the mint, parsley and basil.

4.  Toss the quinoa with the herbs, the remaining oil, juice from the other half of the lemon, and garlic (if using).  Add chickpeas and salt to taste.

5.  Serve and savor spring!


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