Easy Quinoa Tabouli
Quinoa Tabouli recipe
Yield
2 servingsPrep
15 minCook
20 minReady
8 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| ½ | cup |
quinoa
|
|
| 3 | medium |
tomatoes
ripe |
|
| 1 | cup |
parsley leaves
|
|
| 1 | cup |
scallions, spring or green onions
|
|
| ⅓ | cup |
lemon juice
freshly squeezed |
|
| ⅓ | cup |
safflower oil
|
|
| 2 | tablespoons |
mint leaves
fresh |
|
|
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 118 | ml |
quinoa
|
|
| 3 | medium |
tomatoes
ripe |
|
| 237 | ml |
parsley leaves
|
|
| 237 | ml |
scallions, spring or green onions
|
|
| 79 | ml |
lemon juice
freshly squeezed |
|
| 79 | ml |
safflower oil
|
|
| 3E+1 | ml |
mint leaves
fresh |
|
| 1 | x |
salt
to taste |
*
|
Directions
Pour water into a 1-quart saucepan.
Add quinoa; bring to a boil.
Reduce heat to a simmer; cover.
Cook for 10 to 15 minutes, or until all water has been absorbed.
While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions.
Add lemon juice, oil, and mint to tomato mixture.
Stir in cooked quinoa and salt.
Mix well.
Let tabouli sit in the refrigerator for a day to blend flavors.
Note: Also, she neglected to mention that tabouli is traditionally served at room temperature.
