Ingredients: |
Ingredients: parsley, chopped
garlic, finely chopped
tomato, chopped
cucumber, chopped
lemon juice
olive oil
salt
pepper
feta (optional)
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Directions: |
Directions:I adjust the quantity of ingredients of this dish to my needs and preference. To cook quinoa: soak the quinoa for 15 min - 1/2 hour in it's cooking pot (soaking loosens up the outer coating, which can give a bitter taste and be digested poorly if not removed).* Stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh seive. Put the quinoa back in the pot, add more water, and rinse again two or three more times, until the rinse water is fairly clear. Drain quinoa well in the seive. Place it in the pot, add the water & salt. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer. Cook for 20 minutes. Remove from heat and allow to sit five minutes with lid on. On the side, prepare parsley, garlic, tomato, and cucumber. Add all ingredients into a large mixing bowl. Mix all ingredients well, adjust olive oil, lemon, juice, salt and pepper to taste. |
Personal
Notes: |
Personal
Notes: This is a delicious, fresh dish that is a wonderful source of protein from the quinoa grain. You can adjust the parsley to quinoa ratio depending on your taste. I like a ton of parsley in mine to because I adore parsley, but any combination will be delicious!
*If you don't have time to soak the quinoa for long, use hot water and soak for five minutes, then give an extra rinse or two.
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This recipe for Quinoa Tabouli is from