Quinoa Tabouli(Tabbouleh) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Tabouli using quinoa(pronounced keen-wa), a great South American grain, instead of bulgur or couscous. This Mediterrean/Middle Eastern salad is PACKED with flavor and simple to make! This salad is meant to be served chilled, but I normally can't wait that long, and end up eating it while it's still a little warm. It also tastes better the second day. And don't forget to rinse the quinoa! Ingredients:
1 cup quinoa |
2 cups chicken broth |
1/4 teaspoon sea salt |
3 medium tomatoes, diced |
1 cucumber, diced (or zucchini) |
2 bunches green onions, chopped |
1/2 cup carrot, diced |
1/4 cup olive oil |
1/4 cup lemon juice |
1 garlic clove, minced |
1/2 cup fresh cilantro, chopped |
1/2 cup fresh parsley, chopped |
1/4 cup fresh mint leaves, chopped (optional) |
1/2 cup garbanzo beans (optional) |
salt and pepper |
Directions:
1. THOUROUGHLY rise quinoa in cold water! This is very important, or else you will be left with a bitter taste!
2. Bring the chicken broth to a boil and add salt and quinoa.
3. Reduce heat, cover and cook on low for 12-15 minutes.
4. Allow quinoa to cool.
5. Combine all other ingredients, and once quinoa is cooled, toss and enjoy!
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