It was over a year ago that I threw together a tabouli with a quinoa base. I was too busy with training for my first marathon to have time to write down the ingredients. Now I am focused on training for Ragnar Relay DC in 2 weeks. I am making a similar salad to share with my team and this time I wrote it down.
A quinoa salad with the mild seasonings of the middle eastern tabouli. Quinoa packs a lot of protein and I am glad to share something gluten free just in case a team mate might be interested.
Team Sarah’s Quinoa Tabouli
1 Cup white quinoa (rinsed/soaked as per instructions or read about it here)
3/4 C chopped parsley
1/2 C finely chopped mint (spearmint or allmint are best)
1 pint cherry tomatoes, cut in halves
1 cucumber, chopped
1 14 oz.can chickpeas, drained (or cook your own like I prefer)
1 14 oz. can black olives, coarsely chopped
1 garlic clove, minced
1/4 C scallions, chopped
2 Tablespoon dried minced onion hydrated (kept the scent down in Van 1)
1/2 C lemon juice (or juice of 2 fresh lemons)
1/4 C olive oil
1 tsp powdered allspice
1/2 tsp cinnamon
After soaking and draining the quinoa, add it and 2 cups of water to a pan and bring it to a vigorous boil. Reduce the heat and let it simmer, covered, for 15 minutes when or until the water is absorbed. You will see the white spiraling outer germ forming a ring around the grain.
Toss all of the other ingredients in with the warm quinoa. Stir gently but make sure the spices and liquids are coating the veggies and quinoa evenly.
Chill for at least a couple of hours. Serve cold or out of a cooler to teammates that are running from Cumberland, MD to Washington DC.