"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Quinoa Tabbouleh Recipe

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This recipe for Quinoa Tabbouleh, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Bukowick
Added: Saturday, January 10, 2009


2 tbsp. extra-virgin olive oil
2 tbsp. fresh lemon juice
2 tbsp. plus 1/2 cup chopped fresh Italian parsley
1 garlic clove, minced
1 cup water
1/2 cup quinoa, rinsed
1/2 cup finely chopped cucumber, preferably English
1/2 cup chopped seeded tomato
1/4 cup chopped fresh mint

Whisk oil, lemon juice, 2 tbsp. parsley, and garlic in small bowl. Season dressing to taste with salt and pepper.

Bring 1 cup water to boil in heavy medium saucepan. Add quinoa; cover, reduce heat to low, and cook until water is absorbed and quinoa is tender, about 13 minutes. Transfer to large bowl and cool.

Add cucumber, tomato, mint, and remaining 1/2 cup parsley to quinoa. Add dressing, toss to coat.




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