Quinoa Tabbouleh
Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Yields: 4 servings
"Quinoa, once a staple grain of ancient Incas, is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley. Serve with pita bread, if desired."
INGREDIENTS: 2 cups water 1 cup quinoa 1 pinch salt 1/4 cup olive oil 1/2 teaspoon sea salt 1/4 cup lemon juice 3 tomatoes, diced 1 cucumber, diced 2 bunches green onions, diced 2 carrots, grated 1 cup fresh parsley, chopped DIRECTIONS: 1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork. 2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa. |