Recipe: Quinoa Tabbouleh (with Toohey on Tuesday)
By kristin on Tuesday, September 25th, 2007
INGREDIENTS:
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1 lemon, juiced (i used a lime – was out of lemons…)
- 3/4 cup olive oil
- 1 cucumber, peeled, seeded and chopped
- 1 red onion, peeled and chopped
- 3/4 cup chopped fresh parsley
- 3/4 cup chopped fresh mint
- 1/2 cup feta cheese
- 1/2 cup Kalamata olives, pitted
- salt and pepper
Serves four.
- Rinse the quinoa thoroughly in a fine mesh strainer. Drain and place it in a heavy-based skillet. Heat, stirring constantly until the grains separate and begin to brown.
- Add the water and the salt and bring to a boil. Then, reduce the heat and cook for about 15 minutes until the liquid is absorbed.
- Transfer to a bowl and set aside to cool.
- Whisk together the lemon juice and 1 tablespoon of the olive oil in a small bowl. Set aside.
- Place the remaining oil, the cucumber, onion, parsley, and mint in a separate, larger bowl, add the quinoa and the lemon and oil dressing, and toss.
- Sprinkle with the feta cheese and pitted Kalamata olives.
- Season with salt and pepper to taste and serve.
Scott, David, and Tom Pappas. Three Bowl Cookbook: The Secrets of Enlightened Cooking from the Zen Mountain
