Quinoa Tabbouleh this is so delicious and fresh. Using fresh parsley and mint, hemp hearts, tomato and cucumber is filled with flavor and color! Full of fiber and protein, and is the ideal substitute for the bulgar wheat. Quick and easy to make it!
1smallred-onion, diced or 3 green-onions, thinly sliced
1smallbunch mint (about 1 cup lightly packed), stems removed
1 ½cupscherry or grape-tomatoes, halved or quartered depending on size
drizzle of good extra-virgin olive-oil
1tspgarlic-powder
1 ¾cupswater
juice of 2 large lemons
1smallEnglish-cucumber (skin on), diced
¼cuphemp-hearts (shelled hemp-seeds)
mineral-salt and cracked pepper, to taste
Instructions
For the Quinoa
Rinse quinoa in a fine-mesh-strainer to remove any dust.
In a medium-pot bring quinoa, arlic powder and water to a boil, cover, reduce heat & simmer on-low for 15minutes.
Remove from heat, remove cover & let set for 10-15minutes, fluff with fork.
For the Prep
Meanwhile, finely cut your mint and parsley. Dice cucumber, onion and tomato.
Assemble
After quinoa is ready then add the hemp-hearts, parsley, tomatoes, mint, onion, cucumber, drizzle of olive-oil & juice of lemons, pepper and salt to taste, gently mixture.
Serve with a few parsley or whole-mint or mint leaves and lemon wedges.