Quinoa Tabbouleh

iVillage Member
Registered: 04-01-2004
Quinoa Tabbouleh
Thu, 06-05-2008 - 7:02am



Quinoa Tabbouleh





Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Yields: 4 servings

"Quinoa, once a staple grain of ancient Incas, is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley. Serve with pita bread, if desired."

INGREDIENTS:





2 cups water

1 cup quinoa

1 pinch salt

1/4 cup olive oil

1/2 teaspoon sea salt

1/4 cup lemon juice


3 tomatoes, diced

1 cucumber, diced

2 bunches green onions, diced

2 carrots, grated

1 cup fresh parsley, chopped

DIRECTIONS:




1.
In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.

2.
Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

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