Quinoa Tabbouleh

Makes 6 servings

Ingredients:
2 cups quinoa, rinsed well
3½ cups water
1 cup parsley, chopped
1 pound plum tomatoes, Seeded and diced small
¼ cup lemon juice
¼ cup olive oil
3 cloves garlic, minced
1½ tablespoons fresh mint, minced
½ teaspoon salt
½ teaspoon freshly ground pepper

Method:
Place quinoa in a fine-mesh colander. Rinse under cold water and drain well. Place the quinoa and water in a saucepan and cover. Bring to a boil, reduce the heat to a simmer, and cook the quinoa over low heat for 20 minutes, until it is tender and the liquid is absorbed. Fluff the quinoa grains with a fork, and spread evenly on a plate to chill completely before mixing with the remaining ingredients.

Combine the cooked, cooled quinoa, parley, tomatoes, lemon juice, olive oil, garlic, and mint. Season with the salt and pepper. Taste and adjust seasoning if necessary.

Enjoy!

Menu Ideas:

Bittersweet Molten Chocolate Cakes,  Broiled Salmon,  Cole Slaw

Creamy Avocado Gazpacho,  Crispy Garlic Tofu Bites,  Fresh Peach Gratin, 

Green Tofu Dressing,  Grilled Mahi Mahi,  Grilled Peach & Avocado Salad with Goat Cheese

Grilled Tuna,  Herbed Quinoa Pilaf,  Mango Black Bean Salsa,  Millet Yam Cakes

Penne Pomodoro,  Poached Pears,  Quinoa Tabbouleh,  Roasted Beet Salad

Roasted Tomato Salad,  Salmon Cakes,  Soy Ice Cream,  Tabouli Salad,  Tofu Stir Fry,

Tofu Remoulade,  Turkey Sausage,  Verdue Misto

Top