A great substitution for an old faithful recipe. Using quinoa instead of couscous, bring Tabbouleh into this century.
Ingredients
- 3/4 cup (175 mL) quinoa
- 1 cup (250 mL) chopped fresh flat-leaf parsley
- 1 cup (250 mL) chopped English cucumber
- 1/2cup (125 mL) chopped green onions
- 1/4cup (60 mL) chopped fresh mint
- 1 tomato, seeded and chopped
Dressing:
- 3 tbsp (45 mL) lemon juice
- 2 tbsp (30 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
Preparation
Rinse quinoa under cold running water. In saucepan, bring 1-1/2 cups water to boil; add quinoa and return to boil. Reduce heat, cover and simmer until no liquid remains, 18 minutes.
Remove from heat; fluff with fork. Transfer to bowl; let cool. Add parsley, cucumber, green onions, mint and tomato.
Dressing: Whisk together lemon juice, oil, salt and pepper; pour over quinoa mixture and toss to coat. Serve at room temperature or cover and refrigerate for 1 hour.
Remove from heat; fluff with fork. Transfer to bowl; let cool. Add parsley, cucumber, green onions, mint and tomato.
Dressing: Whisk together lemon juice, oil, salt and pepper; pour over quinoa mixture and toss to coat. Serve at room temperature or cover and refrigerate for 1 hour.
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