Pressure Cooked Quinoa Tabboule
Yield
6 servingsPrep
20 minCook
10 minReady
150 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
quinoa
cooked, room temperature |
|
| 2 | stalks |
celery
finely minced |
*
|
| 2 | large |
carrots
finely minced |
|
| 4 | each |
scallions, spring or green onions
finely minced |
|
| 2 | cups |
parsley leaves
finely minced, fresh |
|
| ½ | cup |
olive oil
|
|
| ⅓ | cup |
lemon juice
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | teaspoons |
mint leaves
flakes, dried |
*
|
| ½ | teaspoon |
salt
or to taste |
|
| 1 | x |
cherry tomatoes
diced, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
quinoa
cooked, room temperature |
|
| 2 | stalks |
celery
finely minced |
*
|
| 2 | large |
carrots
finely minced |
|
| 4 | each |
scallions, spring or green onions
finely minced |
|
| 473 | ml |
parsley leaves
finely minced, fresh |
|
| 118 | ml |
olive oil
|
|
| 79 | ml |
lemon juice
|
|
| 15 | ml |
dijon mustard
|
|
| 1E+1 | ml |
mint leaves
flakes, dried |
*
|
| 2.5 | ml |
salt
or to taste |
|
| 1 | x |
cherry tomatoes
diced, for garnish |
*
|
Directions
Cook Quinoa according to basic directions.
In a large bowl, combine the quinoa, celery, carrots, scallions, and parsley.
In a jar, or with a food processor or blender, combine ½ cup olive oil, ⅓ cup lemon juice, mustard, mint, and salt until well blended.
Pour over the quinoa mixture and toss to thoroughly coat the grains.
Taste and add more olive oil, lemon juice or salt as needed.
Serve immediatelyor refrigerate until needed .
Before serving, garnish with tomatoes, if desired.
