Quinoa Tabbouleh

Author

NuWave

Servings

4

Category

Side Dishes

Ingredients

• 2 c tricolor quinoa
• 2-⅔ c vegetable stock
• 4 T extra-virgin olive oil
• 2 T lemon zest
• 3 T lemon juice, fresh
• 2 T shallots, finely diced
• 2 T Dijon mustard
• ½ c fresh parsley, finely chopped
• 1 c cucumber, peeled, seeded, small dice
• 1 c cherry tomatoes, halved
• 2 green onions, sliced
• 1 T fresh mint leaves, small chop Sea salt
• Black pepper
• Extra-virgin olive oil (garnish)
• ½ c feta cheese, crumbled (garnish)

Directions

1. Place tricolor quinoa in a fine mesh strainer. Rinse quinoa several times until water comes out clear.
2. Add quinoa to pressure cooker and add stock.
3. Close and lock lid, set pressure cooker to "multi grain", adjust time to 12 minutes, and press "start/stop".
4. When done, quick release and make sure all pressure is released before opening lid.
5. Whisk together olive oil, lemon zest, lemon juice, shallots, and mustard.
6. Carefully open lid and fluff quinoa with fork. Add parsley, cucumber, tomatoes, green onions, mint, sea salt, fresh ground black pepper, and stir.
7. Drizzle dressing over quinoa. Toss to mix well. Top with feta cheese crumbles.