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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabouleh. Now we make it all the time! âJennifer Klann, Corbett, Oregon Ingredients:
2 cups water |
1 cup quinoa, rinsed |
1 can (15 ounces) black beans, rinsed and drained |
1 small cucumber, peeled and chopped |
1 small sweet red pepper, chopped |
1/3 cup minced fresh parsley |
1/4 cup lemon juice |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely.
2. Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled. Yield: 8 servings.
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