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Quinoa Tabbouleh Recipe

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This recipe for Quinoa Tabbouleh is from Sinnett-Iacuone Family Recipes, 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:  
1 cup (250 mL) quinoa - rinsed
2 cups (500 mL) water
1 cup (250 mL) chopped fresh parsley
1/2 cup (125 mL) chopped fresh mint
1/2 cup (125 mL) chopped green or red onion
1 small cucumber, coarsely chopped
1/4 cup (60 mL) olive oil
1/4 cup (60 mL) fresh lemon juice
1/2 tsp (2.5 mL) ground cinnamon
3/4 tsp (4 mL) salt
Freshly ground black pepper, to taste
3 plum tomatoes, chopped
Fresh mint leaves, for garnish
Directions:
Directions:
In a saucepan over high heat, combine quinoa and water, and bring to a boil. Reduce heat to simmer; cover pan and cook for 15 minutes, then chill. In a large bowl, combine chilled quinoa, parsley and mint.

Add onion and cucumber. In a small bowl, whisk together olive oil, lemon juice, cinnamon, salt and pepper; pour over barley mixture and mix well, then refrigerate.

Shortly before serving, stir in tomatoes. Garnish with fresh mint leaves.

 

 

 

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