Login
Create Account
Quinoa Tabbouleh
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
The classic Middle Eastern salad gets an of-the-moment upgrade with the "it" grain, quinoa. (Okay, okay, it's technically a seed.) The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.
-
Main Ingredient
Quinoa
-
Category: Salads
-
Cuisine: American
-
Prep Time: 15 min(s)
-
Cook Time: 15 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
One serving contains: Calories (kcal) 290 Fat (g) 21 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 24 Dietary Fiber (g) 3 Total Sugars (g) 2 Protein (g) 5 Sodium (mg) 170
-
Posted By: ecarr
-
Posted On: Apr 01, 2013
Number of Servings:
Ingredients:
- 1 cups - quinoa rinsed well
- 1/2 teaspoons - kosher salt + more
- 2 tablespoons - fresh lemon juice
- 1 cloves - garlic minced
- 1/2 cups - extra virgin olive oil
- - freshly ground black pepper
- 1 - large English hothouse cucumber or 2 Persian cucumbers cut into 1/4" pieces
- 1 pints - cherry tomatoes halved
- 2/3 cups - chopped flat-leaf parsley
- 1/2 cups - chopped fresh mint
- 2 - scallions, thinly sliced
Directions:
Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
Comments