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South American Ayacucho Quinoa “Tabuleh” Salad Recipe

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This recipe for South American Ayacucho Quinoa “Tabuleh” Salad, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renata Chalmers


2 cups uncooked White Quinoa
1 English Cucumber, peeped and diced
4 Roma Tomatoes diced
¼ cup chopped fresh Mint
¼ cup chopped fresh thyme
¼ cup chopped fresh chives
½ cup chopped flat leaf parsley
Juice of 2 lemons
Olive oil to coat
Salt and pepper to taste

In a dry med sauce pot, toast white quinoa until light brown and fragrant. Add 4.5 cups of water. Bring to a boil. Boil for five minutes, cover and turn off heat. Let quinoa continue to steam for approx 15 minutes or until water is evaporated. Once water has evaporated spread on a cooking sheet and allow to cool.

To assemble:
In a bowl mix quinoa, tomatoes and cucumbers together. Add all chopped herbs and mix well. Add enough olive oil to coat quinoa. Add the lemon juice and season with salt and pepper. Serve immediately.




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