Wednesday, April 6, 2011

Quinoa Tabbouleh

  • ¼ cup quinoa
  • ½ cup water
  • ½ English cucumber, diced (about 1/2 cup)
  • 1 medium tomatoes, seeded & diced***
  • 2 TB red onion, diced
  • 2 TB cup parsley, minced
  • 2 tsp mint leaves, minced
  • 1 tsp dill, minced
  • 1 scallions, minced
  • Juice & zest of ½ lemon***
  • 1 TB extra virgin olive oil
Rinse quinoa well then combine with water in a small pot with a tight-fitting lid.  Bring to boil over high heat uncovered, then cover & reduce heat to simmer.  Cook for 15 minutes, the remove from heat & cool.  Meanwhile, combine cucumber, tomatoes, onion, parsley, mint, dill & scallions in a large bowl.  In a small bowl, whisk together the lemon juice, zest, olive oil, salt & pepper.  When quinoa is cooled, add to the large bowl & top with the dressing.  Stir well to combine all ingredients.  Refrigerate for one hour, enjoy chilled.  

*** Omit tomatoes if nightshades they are a personal intolerance. If citrus is an intolerance, omit lemon zest & juice replacing with 1 tsp apple cider vinegar.

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