"Tabbouleh" Mediterranean Quinoa
Ingredients:
- 1 1/2 cups quinoa, uncooked
- 3 cups liquid to cook quinoa (I like to use low sodium chicken broth or half water)
- Juice of 2 lemons
- 3-4 cloves of garlic, minced-to taste
- 6 green onions, sliced thin-more or less to taste
- 1/2 small onion, finely chopped
- 1 pint cherry tomatoes, quartered
- 1 whole, large cucumber, quartered and sliced thin
- 1/2-1 bunch Italian flatleaf parsley, chopped-to taste
- about 2-3 TBS Extra Virgin Olive Oil
- Salt and Pepper to taste
- Rinse quinoa and add to pot with liquid. Bring to a boil and simmer for about 20-25 minutes, until the water is absorbed and the quinoa looks fluffy. Cool in the fridge
- Chop and prepare veggies. Add to a large bowl with salt, pepper, lemon juice, olive oil. Taste mix and adjust seasonings as desired. There should be plenty of liquid to act as a dressing for the quinoa, if there isn't, add more lemon juice and/or olive oil. Add cooled quinoa and mix to coat with dressing. You can skip the parsley and it will still be delicious, just less like a real Tabbouleh.
- 1 1/4 cups quinoa
- 2 1/2 cups liquid (1 can chicken broth + 1/2 cup water)
- Juice of 1 1/2 limes
- 4 green onions, sliced thin
- 1/4 red onion, finely chopped
- 2-3 garlic cloves, minced
- 1/4 cup cilantro, chopped
- 1/2 -1 pint cherry tomatoes, quartered
- 1 1/2 avocados, diced
- Salt and pepper to taste
- Rinse quinoa and combine with water in a pot. Bring to a boil and simmer for 20-25 minutes, until the water is absorbed and the quinoa is fluffy. Cool in the fridge or leave warm-both ways are good.
- Chop veggies and combine in a bowl. Add lime juice, salt and pepper to taste. Taste the mix and adjust seasonings as needed. Add more tomatoes, avocados, or whatever you like. Mix with quinoa and serve. Delicious with black beans and corn, over lettuce, with grilled chicken, on top of tortilla chips, etc.
