Sunday, January 13, 2013
Quinoa Tabbouleh (Tabouli) Salad
I have wanted to make this dish for some time. This is adapted from a recipe given to me by Ross School of Business Catering where I work (in the library that is. Quinoa is a wonder food that I want to use more of this year!
1 cup Quinoa (to be cooked with 2 cups of water)
1/2 cup Parsley, chopped
1/4 cup Cilantro, chopped
1 large Cucumber, peeled and diced into small bites.
18-24 Cherry tomatoes, cut in half (use both red and orange if you have them)
1/2 cup Olive oil
1/4 cup Lemon juice
Kosher salt and ground pepper to taste
1. Prepare the quinoa. Rinse the quinoa thoroughly. Add to pan with two cups of water. Bring to a boil, then cover and lower to a simmer. Cook for 15-18 minutes until all the water is absorbed. Remove from pan and let cool in a bowl.
2. When the quinoa is cooled, add in parsley, cilantro, tomatoes and cucumbers.
3. In a separate bowl, whisk olive oil, lemon juice, kosher salt and black pepper. Pour over the quinoa and gently mix.