Quinoa Tabouli

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* Exported from MasterCook *

 

Quinoa Tabouli

 

Recipe By :Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup uncooked quinoa

2 cups water

2 cups parsley leaves -- snipped or pulled from their stems

1 1/2 cups halved or quartered cherry tomatoes

1 cucumber -- peeled, seeded, and diced

1/2 Vidalia or other sweet onion -- diced (about 1/2 cup)

1/4 cup chopped fresh mint leaves -- or 1 tablespoon dried

2 tablespoons extra-virgin olive oil

3 tablespoons freshly squeezed lemon juice

Salt and freshly ground black pepper

 

YIELD: 6 To 8 SERVINGS

 

Versatile quinoa combines well with the traditional Middle Eastern flavors of

tabouli.

 

To remove the sticky, bitter-tasting saponin that may still cling to the surface

of the quinoa, place in a blender with a couple of cups of water. Pulse the

motor on and off a few times, until the water becomes cloudy. Strain off the

water. Repeat with fresh water in the blender, until the water remains clear.

Strain the quinoa through a fine-mesh strainer and discard the water.

 

Place the quinoa in a medium saucepan over medium heat. Toast until the grains

are fragrant and lightly colored, about 5 minutes. Add the 2 cups fresh water,

cover, and bring to a boil. Reduce the heat and simmer slowly for about 12

minutes, until the water is all absorbed.

 

Fluff the quinoa with a fork. Turn out into a bowl and let cool, stirring

occasionally with a fork. When the quinoa is cooled, add the parsley, tomatoes,

cucumber, onion, mint, olive oil, lemon juice, and salt and pepper to taste.

Toss to mix. Taste and adjust the seasoning before serving.

 

Calories 182 * Protein 5 gm * Fat 7 gm * Percent of calories from fat 31 %

Cholesterol 0 mg * Dietary fiber 4 gm * Sodium 28 mg * Calcium 65 mg

 

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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Per Serving (excluding unknown items): 46 Calories; 5g Fat (85.6% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0