Quinoa Tabbouleh
Yield
8 servingsPrep
20 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
quinoa
|
|
| 14 | ounces |
vegetable stock
|
|
| 2 | tablespoons |
pine nuts
|
|
| 8 | each |
cherry tomatoes
cut up |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | tablespoon |
mint leaves
chopped |
|
| 1 | tablespoon |
cilantro
chopped |
|
| 4 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
olive oil
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
quinoa
|
|
| 404.6 | ml/g |
vegetable stock
|
|
| 3E+1 | ml |
pine nuts
|
|
| 8 | each |
cherry tomatoes
cut up |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 59 | ml |
parsley leaves
chopped |
|
| 15 | ml |
mint leaves
chopped |
|
| 15 | ml |
cilantro
chopped |
|
| 6E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
olive oil
|
|
| 1.3 | ml |
salt
|
|
Directions
Put the quinoa in a fine sieve and rinse well with water. Drain well.
Put into a large nonstick skillet and toast 3 minutes. Add the vegetable broth and bring to a boil.
Cover, reduce the heat to medium-low, and cook 12 minutes.
Drain well. Spread onto a paper-towel lined baking sheet or plate and let sit about 5 minutes to absorb excess liquid.
Transfer to a bowl.
Put the pine nuts into a small skillet and place over medium Time 5 minutes, shaking the pan occasionally, and remove from the heat. Let finishing toasting in the hot skillet. Combine the quinoa, pine nuts, tomatoes, green onions. Combine the lemon juice, olive oil and salt in a small jar. Pour over the salad, mixing well. Refrigerate; bring the salad to room temperature before serving.
