Quinoa Tabouli Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Water,
1/2 cup: Quinoa,
3 medium: Ripe tomatoes,
1 cup: Parsley,
1 cup: Scallions,
1/3 cup: Freshly squeezed lemon juice,
1/3 cup: Safflower oil,
2 tbsp: Fresh mint,
Salt, to taste
Directions:
Note: The author says that 1 tsp. dried mint could be used, but
dried mint is nasty stuff, IMHO!
Pour water into a 1-quart saucepan. Add quinoa; bring to a boil.
Reduce heat to a simmer; cover. Cook for 10 to 15 min., or until all
water has been absorbed.
While the quinoa is cooking, finely chop the tomatoes, parsley, and
scallions. Add lemon juice, oil, and mint to tomato mixture. Stir in
cooked quinoa and salt. Mix well.
Let tabouli sit in the refrigerator for a day to blend flavors.
Note: Also, she neglected to mention that tabouli is traditionally
served at room temperature.
The recipe was from Linda Najjar of Seattle, Washington, and the "Herb
Companion" note on it said: "Substituting quinoa for the traditional
bulgur wheat gives this tabouli a lighter, fluffier, and slightly
nutty taste and enables people allergic to wheat to experience the
flavorful joys of this Middle Eastern dish."
(The Herb Companion, June/July 1993)
Posted by Cathy Harned
Source from luhu.jp
dried mint is nasty stuff, IMHO!
Pour water into a 1-quart saucepan. Add quinoa; bring to a boil.
Reduce heat to a simmer; cover. Cook for 10 to 15 min., or until all
water has been absorbed.
While the quinoa is cooking, finely chop the tomatoes, parsley, and
scallions. Add lemon juice, oil, and mint to tomato mixture. Stir in
cooked quinoa and salt. Mix well.
Let tabouli sit in the refrigerator for a day to blend flavors.
Note: Also, she neglected to mention that tabouli is traditionally
served at room temperature.
The recipe was from Linda Najjar of Seattle, Washington, and the "Herb
Companion" note on it said: "Substituting quinoa for the traditional
bulgur wheat gives this tabouli a lighter, fluffier, and slightly
nutty taste and enables people allergic to wheat to experience the
flavorful joys of this Middle Eastern dish."
(The Herb Companion, June/July 1993)
Posted by Cathy Harned
Source from luhu.jp