Saturday, June 8, 2013

Quinoa Tabbouleh

1 3/4 cups water 
1 cup uncooked quinoa 
1/2 cup coarsely chopped seeded tomato 
1/2 cup chopped fresh mint or parsley
1/4 cup raisins
1/4 cup chopped cucumber 
1/4 cup fresh lemon juice
2 tablespoons chopped green onions 
1 tablespoon extra-virgin olive oil
2 teaspoons minced fresh onion 
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper 

Combine water and quinoa in a medium saucepan; bring to a boil. 

Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. 

Stir in tomato and remaining ingredients. 

Cover; let stand 1 hour. 

Serve chilled or at room temperature.


No comments:

Post a Comment