Sunday, July 22, 2012

Quinoa Tabbouleh-esque Salad

I saw a quinoa tabbouleh salad posted on a website Ava visits and was inspired to create my own recipe, because I love tweaking recipes...

1 cup uncooked quinoa
2 large carrots
1 medium onion
1 large cucumber
2-3 small cloves of garlic
1 jar marinated artichoke hearts
The juice of one large lemon
olive oil (I free poured it but I'd guess 1/3 cup)
Black pepper to taste.

Cook the quinoa in 3 cups of water until it's tender and the water is absorbed. Let it cool.
Shred the carrots and garlic in your food processor.
Chop up the cucumber into small bite size pieces.
Chop the onion and drain the artichoke hearts and then either chop them or do like i do and break them into pieces using your fingers.
Squeeze the lemon juice into the veggies and add the oil.
Once the quinoa is cooled mix it all together and let it marinate overnight.



  1. I LOVE quinoa salads. I'm going to try incorporating your ingredients into our version, which is usually Ancient Red quinoa with sweet peas and dried cranberries. We also cook the quinoa in our rice cooker, it comes out perfect. ;0)