Quinoa Tabooli
Yield
4 servingsPrep
10 minCook
0 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
quinoa
cooked |
|
| 1 | cup |
parsley leaves
chopped |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 1 | each |
garlic cloves
pressed |
|
| ½ | teaspoon | basil |
*
|
| ½ | cup | lemon juice |
|
| ¼ | cup | olive oil |
|
| ⅛ | teaspoon | sea salt |
|
| ⅛ | teaspoon | black pepper |
|
| 1 | x |
lettuce leaves
whole |
*
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Directions
Mix first 9 ingredients and place in a salad bowl lined with washed lettuce leaves.
Refrigerate for at least two hours to let flavor blend.
Fresh mint and black olives make nice garnishes for this dish.
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