 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes. Ingredients:
2 cups water |
1 cup quinoa |
1 pinch salt |
1/4 cup olive oil |
1/2 teaspoon sea salt |
1/4 cup lemon juice |
3 tomatoes, diced |
1 cucumber, diced |
2 bunches green onions, diced |
2 carrots, grated |
1 cup fresh parsley, chopped |
Directions:
1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
|
|