Quinoa and Spring Vegetable Tabouli Salad

 
3 cups water
1 tea bag of mint tea of choice
1 1/2 cups quinoa, rinsed
1/3 cup lemon juice
1/3 cup olive oil
1 T. dried Italian seasoning herb blend
1/4 t. freshly ground black pepper
1 t. salt
1/2 t. garlic powder
1/2 t. lemon pepper
2 cups cucumber, peeled, deseeded, and diced
2 cups tomatoes, deseeded, and diced
1 1/2 cups green pepper, destemmed, deseeded, and diced
3/4 cup green onion, thinly sliced
3/4 cup radishes, quartered lengthwise, and thinly sliced
1/2 cup toasted sunflower seeds
1/3 cup black olives, sliced
1/3 cup freshly chopped parsley
1/4 cup freshly chopped mint
 

In a medium saucepan, bring the water and tea bag to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes. Drain off any of the remaining water from the quinoa and discard the tea bag. Transfer the cooked quinoa to a bowl and set aside to cool. In a small bowl, whisk together the lemon juice, olive oil, Italian herb blend, salt, garlic powder, lemon pepper, and black pepper. Pour the dressing over the cooled quinoa and toss gently to combine. Add the remaining ingredients and toss gently to combine. Taste and adjust seasonings, as needed. Cover and chill for 30-60 minutes to allow the flavors to blend.

Yield: 7 Cups

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett