This tabbouleh-inspired quinoa salad is a lovely summer dish.

Quinoa Tabbouleh Salad with Avocado Picture Summer Quinoa Salad
Servings: 2

  • 1 cup quinoa, rinsed
  • sea salt, to taste
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 cucumber, chopped
  • 2 tomatoes, chopped
  • 1/2 cup flat-leaf parsley, chopped
  • 1/2 red onion, thinly sliced
  • 1 avocado, sliced – garnish

Cook quinoa in one and a half cups of water in a pot, bringing to a boil over high heat. Reduce heat to low, cover and simmer 15-20 minutes or until most of the water is absorbed.

Meanwhile, in a bowl, combine tomatoes, cucumber, red onion, olive oil, sea salt, lemon juice and parsley. Stir in cooled quinoa.

Top with avocado!