Quinoa and Cucumber Tabbouleh with Toasted Sunflower Seeds
Yield: 4-6 servings
Prep: 10 minutes | Cook: 20 minutes
Total Time: 30 minutes
Tabbouleh is an herbaceous grain salad, traditionally made with bulgur and always with plenty of fresh parsley. A bit of crunch and a lot of green balances perfectly with the vibrant Duckhorn Vineyards Sauvignon Blanc.
- 1 cup red quinoa
- 1 ¾ cup water
- 3 slicing cucumbers (~1 ½ cups sliced)
- 3 tbsp extra virgin olive oil (EVOO)
- 3 tbsp red wine vinegar
- 1 bunch curly parsley
- 6 scallions
- 1 cup toasted sunflower seeds
- 1 cup fresh mint leaves
- In a fine mesh strainer, rinse the quinoa under cold water until the runoff water is clear.
- Put the quinoa in a thick bottomed pot with the water and a pinch of salt. Bring to a boil and immediately reduce to very low heat (lid on). Cook for 16-20 minutes, or until quinoa is tender and the water is absorbed. Fluff with a fork, replace the lid, and allow to steam off the stove for an additional five minutes.
- Transfer the quinoa to a large mixing bowl to a cool, stirring occasionally to release steam.
- Thinly slice the cucumbers and place in a small bowl with the 3 tablespoons red wine vinegar and a pinch of salt. Allow the cucumbers to pickle lightly while you prepare the rest of the tabbouleh.
- Mix in 3 tablespoons EVOO and the toasted sunflower seeds to the quinoa.
- Roughly chop the parsley, slice the scallions and tear the mint leaves and toss all the herbs into the quinoa.
- Lastly, dump the cucumbers and vinegar into the quinoa and stir to combine. Season with salt to taste.