Quinoa Tabouli Salad

This is a wonderful recipe for summer that I have long enjoyed taking to potlucks and picnics. While quinoa is higher in oxalates, this method of cooking significantly reduces them. It’s also a  foolproof way of cooking quinoa, as you pour off the extra water (and extra oxalates) after 12 minutes, just like pasta.

With traditional tabouli ingredients, like cucumber, mint, parsley, lemon, and garlic, this is a refreshing and delicious salad that will become a summer staple!

Quinoa Tabouli Salad

Ingredients:

l cup quinoa, soaked for at least 8 hours and rinsed

2 cups filtered water 

1/2 tsp sea salt

1 cup cucumber, diced small 

1/2 cup parsley, finely chopped 

1/2 cup scallions, finely sliced 

1 cup Mint-Garlic Dressing (see recipe) 

Lettuce leaves as a garnish

Directions

1. Cook quinoa by putting into a pot of boiling water and boil for 12 minutes. Then drain. (This method of cooking reduces the oxalates.)
2. When cool, add cucumber, parsley, and scallions. 
3. Add Mint-Garlic Dressing and toss.
4. Chill in refrigerator before serving on lettuce leaves. 

Mint Garlic Dressing

Ingredients:

1/4–1/3 cup fresh lemon juice, to taste (start with less) 

1/2 cup organic, unfiltered olive oil 

2 garlic cloves, minced 

1 tbsp fresh mint leaves, minced

Directions:

1. Combine lemon juice, mint, and garlic in a blender. Slowly add oil while blending to emulsify.

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