Electric Lunchbox #47: Quinoa Salad/Tabouli

Let’s start September right with a vegetarian side dish!

Quinoa!

It’s getting cooler in the evenings here in Southern California, but still really hot in the daytime. And for lunch, I usually want some protein and a salad. I am not a fan of leaf salads, though. I like pasta, potato, or grain salad. Like this one here.

You can easily make this a good meal by grilling some chicken or steak to go with it. Or add some fried tofu to keep it vegetarian. Yum either way!

Remember to wash your quinoa really well, otherwise it will taste soapy/bitter. I do this by placing it in a fine meshed strainer and rinsing under running water, or swirling it in a bowl of water, changing it a few times. Drain well and then it’s ready to be cooked.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

1/2 cup quinoa, rinsed very well

1/2 cup water

1 tablespoon olive oil

1-2 tablespoons lemon juice

1 stalk green onion

1/4 red bell pepper

1 garlic clove, minced or 1/2 teaspoon granulated garlic

A handful of cilantro/parsley, chopped

Salt to taste

Additional olive oil, if desired

1. Place quinoa, water, and olive oil in the big bowl of the ELB .

2. Place the bowl in the ELB and add 2 ELB cups of water to the base. Cover and let steam until it shuts off, about 35 minutes.

Bell peppers from my garden can’t decide if they want to be green or red!

3. Meanwhile, chop green onions and bell peppers. Mix with garlic, cilantro/parsley, and a generous pinch of salt. Set aside.

4. Check quinoa for doneness. If needed, add 1/2 to 1 ELB cup of water and steam until done.

5. Mix cooked quinoa with the chopped vegetables and squeeze in the lemon juice. Taste, adjust seasoning, and add additional olive oil if needed.

6. Serve warm or at room temperature. Enjoy!

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