Description
We use fresh blueberries and quinoa here for a fun, gluten-free variation on tabouli. This recipe has tons of fresh mint and parsley, plus a generous amount of zippy lemon garlic dressing. It’s just the thing to bring to a potluck or to serve to company this blueberry season!
Ingredients
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- 2 cups water
- 1 1/4 teaspoon salt, divided
- 1 cup quinoa, rinsed
- 1/3 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 4 teaspoons apple cider vinegar
- 1 small clove garlic, grated with a rasp style grater
- 1/4 teaspoon ground pepper
- 1 pint blueberries
- 1 small bunch curly parsley, washed, spun dry and roughly chopped (about 2 1/2 cups)
- 1 cup roughly chopped mint leaves
Instructions
- Bring water and ¼ teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a simmer. Cover, reduce heat to medium low to maintain a simmer, and cook until the germ of the quinoa has burst and the water is absorbed, 20 to 30 minutes.
- Meanwhile, whisk together oil, lemon juice, apple cider vinegar, garlic, pepper and the remaining 1 teaspoon salt.
- Stir the hot quinoa into the dressing. Let cool. To speed cooling, spread out in a large baking dish and refrigerate 20 minutes. Return the quinoa mixture to the bowl and stir in parsley, mint and blueberries. Serve immediately or chill.
Notes
To wash your quinoa, just pour the dry raw quinoa into a fine mesh sieve and hold it under cold running water for a minute or two until the water no longer foams as it runs through. Then you’re ready to add it to your boiling pot of water!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: side dish
- Method: stove top
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 185 cal
- Sodium: 375 mg
- Fat: 10.5 g
- Saturated Fat: 1.4 g
- Carbohydrates: 17.5 g
- Fiber: 2.9 g
- Protein: 3.6 g