Monday, September 12, 2011

Quinoa Tabbouleh Salad (*GF *Vegan)

As I've mentioned previously, I love cooking with quinoa.  This was a delicious recipe that I recently tried.  It is served cool or at room temperature and is perfect for summer eating!

1 cup quinoa
2 cups water (or vegetable broth - I prefer water)
Couple handfuls of grape tomatoes, quartered
1 cucumber, chopped
4 scallions, chopped
2 cloves garlic, minced
2 T chopped fresh mint
1/2 c. chopped fresh parsley
1/4 c. olive oil
1/4 c. lemon juice (fresh is best)
1/2 tsp salt, or to taste

In a medium pot cover quinoa in water (or broth) and bring to a boil.  Reduce heat to a slow simmer, cover and allow to cook for 15 minutes, or until quinoa is cooked and most of the liquid is absorbed.

In a large bowl combine tomatoes, cucumbers, scallions, garlic, fresh mint and fresh parsley.  Add cooked quinoa, olive oil, salt and lemon juice.  Toss gently.  Season with salt.

Chill for at least one hour before serving, or up to 8 hours to allow flavors to combine.


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