Sunday, August 19, 2012

Quinoa Tabouli

In the spirit of light and refreshing summer dishes, here's my favorite kind of tabouli. I like it well balanced between the veggie and grain components, rather than a grain dish with a weak garnish of parsley and tomato.

this plus this. . .


2 cups water
1 cup quinoa
1 generous pinch salt
1/4 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt
3 or 4 roma tomatoes
1 large cucumber, peeled
1 bunch pf green onions
1 bunch of flat leaf parsley

1. Bring the water to boil then add the quinoa and a pinch of salt. Reduce heat, cover and simmer for about 15 minutes, or until the quinoa is done. Let it cool and fluff with a fork. 

2. Meanwhile, in a large bowl whisk together the olive oil, lemon juice and salt. Set aside.

3. Dice the tomatoes, cucumber, and the green onions and add them to the olive oil/lemon juice dressing. Chop the parsley. I'm always too lazy to remove all the leaves and I don't really mind the stems, but I still pick out the bigger stems. Add the parsley to the bowl, then mix in the cooled quinoa. 

. . . makes this!

1 comment:

  1. Made a giant batch of this yesterday, but with chives instead of green onions and some fresh ginger added (and using a lemon cucumber instead of a normal one, just found out those exist). Sooo delicious. Thank you for posting all these tasty tasty recipes girl!