Tuesday, May 15, 2012

Quinoa Tabouleh

I am very blessed to have happy and abundant fresh mint patch a few feet from my front door. Fresh mint is incredibly refreshing and brings life to any dish it graces. Tabouleh is a middle eastern salad usually made with cracked wheat. Quinoa, a complete protein grain from South American is a fluffy, gluten free alternative that soaks in the herbs nicely. 

2.5c cooked and cooled quinoa (instructions follow)
1/2c. finely minced fresh parsley
1/2c. finely minced fresh mint
Juice of 1 lemon
1.5t red wine vinegar
3T olive oil
fresh cracked black pepper
1t sea salt
1 roma tomato, diced
1/2 lg. cucumber diced

Mix all ingredients together. Serve chilled for a garden fresh summer salad.

Cooking Quinoa:
Quinoa cooks very similar to white rice. For this recipe combine 2/3 cup dry quinoa and 1 1/3 cups water in small saucepan. Bring to a boil and then reduce to a simmer. Cover with lid and let cook for 20-25 minutes. Avoid stirring or opening lid too often. Quinoa will look fluffy when it is done. 

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