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ITALIAN CHICKEN BURRITO

ITALIAN CHICKEN BURRITO

This vegetarian and vegan quinoa tabouli salad is made with healthy, whole grain and high-protein quinoa instead of the bulgur wheat which is traditionally used in tabouli recipes. It's really a two-in-one: you get a quinoa salad as well as a traditional Middle Eastern tabbouleh, and all of the ingredients are vegetarian and vegan, so it's perfect just about any diet or food sensitivity. Quinoa salad of any kind is always a great option if you happen to have some plain leftover quinoa on hand as well.

This recipe is vegetarian, vegan, and gluten-free (as long as you use water or a gluten-free vegetable broth to cook the quinoa in).

Yields1 Serving
Cook Time20 mins
DifficultyIntermediate
YOU'LL NEED
 1 cup quinoa
 2 cups water or vegetable broth
 1 large tomato
PREPARATION
1

1. In a medium pot, cover the quinoa in water or vegetable broth and bring to a boil. Reduce heat to a slow simmer, cover, and allow the quinoa to cook for about 15 minutes, or until the quinoa is cooked and most of the liquid has been absorbed. Fluff a few times with a fork to allow the last bits of steam to escape. Set aside.

2. Meanwhile, while the quinoa is either cooking or cooling, in a large bowl, combine the chopped tomatoes, chopped cucumbers, scallions, garlic, fresh mint and fresh parsley.

3. Once the quinoa has mostly cooled (it can be warm still, but it shouldn't be hot) add the cooked quinoa, olive oil, lemon juice and salt, tossing gently to combine well. Season with sea salt or kosher salt, to taste.

4. Chill for at least one hour before serving, preferably overnight, to allow the flavors to mingle and fully develop. Lightly toss again just before serving.

5.Like cooking with quinoa trying creative quinoa and quinoa salad recipes? Here's a few more healthy vegetarian and vegan quinoa recipes to try...

Ingredients

 1 cup quinoa
 2 cups water or vegetable broth
 1 large tomato

Directions

1

1. In a medium pot, cover the quinoa in water or vegetable broth and bring to a boil. Reduce heat to a slow simmer, cover, and allow the quinoa to cook for about 15 minutes, or until the quinoa is cooked and most of the liquid has been absorbed. Fluff a few times with a fork to allow the last bits of steam to escape. Set aside.

2. Meanwhile, while the quinoa is either cooking or cooling, in a large bowl, combine the chopped tomatoes, chopped cucumbers, scallions, garlic, fresh mint and fresh parsley.

3. Once the quinoa has mostly cooled (it can be warm still, but it shouldn't be hot) add the cooked quinoa, olive oil, lemon juice and salt, tossing gently to combine well. Season with sea salt or kosher salt, to taste.

4. Chill for at least one hour before serving, preferably overnight, to allow the flavors to mingle and fully develop. Lightly toss again just before serving.

5.Like cooking with quinoa trying creative quinoa and quinoa salad recipes? Here's a few more healthy vegetarian and vegan quinoa recipes to try...

ITALIAN CHICKEN BURRITO