Quinoa Tabbouleh


2 cups any Eden Organic Quinoa, washed and drained
2 1/2 cups water
14 1/2 ounces Eden Organic Diced Tomatoes, well drained
    or any Eden Organic Diced Tomatoes
1 medium cucumber, peeled if waxed, chopped
1 cup fresh parsley, finely minced
1/3 cup fresh mint leaves, finely minced
1/2 cup pitted black olives
1/2 cup red onion, finely minced
1/3 cup lemon juice, freshly squeezed
1 Tablespoon Eden Ume Plum Vinegar
3 Tablespoons Eden Extra Virgin Olive Oil
4 ounces Eden Organic Roasted Pumpkin Seeds, 1 package
    or Eden Spicy Pumpkin Seeds


Bring the water to a boil in a medium saucepan, add the quinoa, cover, reduce the flame to medium-low and simmer for 15 minutes or until all water has been absorbed. Place the quinoa in a large mixing bowl and fluff with a spoon until room temperature. Add all remaining ingredients and mix thoroughly before transferring to a serving bowl.

Post Comment:
Jenn(5 years ago)
Made this salad last night for dinner and it was heavenly!! A perfect dish on a fall night!