Nutritional Wisdom with Carly Pollack

Quinoa Tabbouleh

Submitted by Meg Griffith

Quinoa Tabbouleh

1 cup filtered water
1/2 cup black quinoa
1 bay leaf
1/4 cup toasted pine nuts
1/2 cup diced apple
1/2 cup diced red bell pepper
1/4 cup diced red onion
2 tbsp fresh parsley, chopped
1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
sea salt, to taste
black pepper, to taste

In a small saucepan, combine the water, quinoa, and bay leaf, and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook for 15 minutes. Remove from heat, shake to loosen the grains, and cool to room temperature with the lid ajar. In a medium-sized bowl, combine the pine nuts, apple, bell pepper, red onion, and parsley. Add the quinoa and stir. Just before serving, whisk the olive oil and vinegar together, pour over the quinoa, and toss to combine. Season to taste.

2-3 Servings