Sunday, April 3, 2011

quinoa tabbouleh

I've already told you what quinoa is.
And I already told you how much I love quinoa.
Problem is, I like this recipe so much that I rarely want to try a new one.
: /

But, I had to.
I have to try new things.
And although, personally, I don't think that this recipe is as good as that one, maybe you will think differently.

Quinoa Tabbouleh
Serves 4.
2 cups water
1 cup quinoa, rinsed three times
Kosher salt
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, de-seeded and diced
2 bunches scallions, diced
1 cup fresh parsley, chopped

In a medium saucepan, bring water to a boil. Add quinoa and a pinch of the kosher salt. Reduce heat to low, cover, and simmer for 15 minutes. Allow to cool to room temperature and fluff with a fork.
Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, scallions, and parsley. Stir in cooled quinoa.  Toss to combine and serve!!


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