Quinoa Tabouli

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Quinoa Tabouli

Source: Recipzaar

 

 

2 cups water

1/2 cup fresh lemon juice

1 cup quinoa

1/3 cup olive oil

3 medium ripe tomatoes

2 tablespoons fresh mint

1 1/2 cups parsley, coarsely chopped

1 cup scallions (green onions), chopped

salt, to taste

 

 

1. Place quinoa in a colander and rinse several times rubbing the

grains together to remove the bitter outer layer.

 

2. Place water and quinoa into a 2-quart/litre saucepan. Bring to a

boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or

until all water has been absorbed.

 

3. While the quinoa is cooking, finely chop the tomatoes, parsley, and

scallions. Add lemon juice, olive oil and fresh mint to the tomato

mixture.

 

4. Stir in cooked quinoa and salt. Mix well.

 

5. Let tabouli sit in the refrigerator for a day to blend flavors.

 

6. Tabouli is traditionally served at room temperature so remove from

fridge 30 to 60 minutes before serving.

 

 

Serves 4 - 6.