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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Quinoa Tabbouleh Recipe

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This recipe for Quinoa Tabbouleh is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR QUINOA TABBOULEH:
3 c. cooked quinoa, at room temperature
1/2 c. cucumber, diced
1/4 c. red bell pepper, diced
2 T. flat-leaf parsley, chopped
2 t. fresh mint, chopped
2 T. olive oil
1 T. freshly squeezed lemon juice
2 T. red onion, minced or shallot
1 1/2 T sherry vinegar
1/2 t. kosher salt
1/8 t. black pepper

FOR VINAIGRETTE:
2 T. freshly squeezed lemon juice
1/2 T water
1 T. olive oil
2 1/2 T flat-leaf parsley, finely chopped
Salt & Pepper to taste
Directions:
Directions:
1. In a large bowl, combine the quinoa, cucumber, bell pepper, parley, mint, olive oil, lemon juice, red onion, and vinegar. Toss to mix, and season with salt and pepper.
2. Whisk together lemon juice and water. Whisk in olive oil, and then stir in parsley. Season with salt and pepper.
3. Pour vinaigrette over tabbouleh and toss well.
Personal Notes:
Personal Notes:
From Runners World, Sept. 2008. This was my favorite side dish for BBQs last summer. It goes with any kind of grilled meat, and is especially delicious with grilled eggplant. If you like a lot of dressing, you can always double the vinaigrette.

 

 

 

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