Tabbouleh Salad with Quinoa and Shredded Carrots

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground black pepper
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup diced cucumber
• 1/4 cup shredded carrot
• 2 tablespoons lemon juice
• Salt to taste

Directions

1. In a medium pot, bring quinoa and water to a boil over high heat. Reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is cooked through.
2. Meanwhile, in a small bowl, whisk together olive oil, garlic, cumin, paprika, coriander, turmeric, and black pepper.
3. In a large bowl, combine cooked quinoa, parsley, mint, tomatoes, onion, cucumber, carrot, lemon juice, and salt. Pour in olive oil mixture and stir to combine.
4. Serve tabbouleh salad warm or chilled.

Interesting Facts

• The word “tabbouleh” comes from the Arabic word for “flavor”.
• Quinoa is a complete protein, making this dish a great choice for vegetarians.
• This dish is a great way to use up leftover vegetables.