Quinoa Tabouleh

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Quinoa Tabbouleh

 

Yield: 8 servings

 

 

Ingredients:

 

1 c Quinoa

1 14.5-oz can vegetable broth

2 tb Pine nuts

8 Cherry tomatoes, each cut into eighths

2 Green onions, thinly sliced

1/4 c Finely chopped parsley

1 tb Finely chopped mint

1 tb Finely chopped cilantro

4 tb Fresh lemon juice

2 tb Olive oil

1/4 ts Salt

 

Directions:

 

1. Put the quinoa in a fine sieve and rinse well with water. (This willremove the bitter coating of the quinoa.) Drain well.2. Put into a large nonstick skillet and toast 3 minutes. Add thevegetable broth and bring to a boil. Cover, reduce the heat tomedium-low, and cook 12 minutes. Drain well. Spread onto a paper-towellined baking sheet or plate and let sit about 5 minutes to absorb excessliquid. Transfer to a bowl.3. Put the pine nuts into a small skillet and place over medium heat.Time 5 minutes, shaking the pan occasionally, and remove from the heat.Let finishing toasting in the hot skillet.4. Combine the quinoa, pine nuts, tomatoes, green onions, parsley, mintand cilantro. Combine the lemon juice, olive oil and salt in a small jar.Pour over the salad, mixing well. Refrigerate; bring the salad to roomtemperature before serving.

 

 

Flor

 

"Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you; For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV