· Combine quinoa in a saucepan with 4 cups water or vegetable broth. Cover, bring to a boil and reduce to low, simmering until water has evaporated and quinoa are fluffy, about 15 minutes.
· Once quinoa is cooked, let cool then mix with parsley and lemon juice (start with 1 lemon, adding more to taste). Store in refrigerator (air-tight container or bowl covered with plastic wrap) until you're ready to eat it.
· Just before serving, mix in cucumber, tomatoes, green onions plus salt and pepper to taste.
· Serve tabbouleh over a bed of spinach, or chop spinach and mix it in. Add more lemon juice as desired.
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