Quinoa Tabbouleh
From brbmck 16 years ago
- 15 minutes to make
- Serves 46
Great side dish or eaten on its on. Great source of iron. Quinoa (keen wah). Once a staple grain of ancient Incas.
Ingredients
- 2 cups water shopping list
- 1 cup quinoa shopping list
- 1 pinch salt shopping list
- 1/4 cup olive oil shopping list
- 1/2 tsp. sea salt shopping list
- 1/4 cup fresh lemon juice shopping list
- 3 tomatoes, diced or 2 cups cherry tomatoes shopping list
- 1 cucumber, diced shopping list
- 2 bunches green onions, diced shopping list
- 2 carrots, grated shopping list
- 1cup parsley, chopped shopping list
- 1 jalapeno. diced shopping list
How to make it
- In a sauce pan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low and simmer for 15 min. Allow to cool to room temperature; fluff with a fork.
- 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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