Quinoa Tabbouleh

A Cove Cuisine Salad and Side

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Quinoa Tabbouleh

Unlike traditional tabbouleh which uses bulgur or couscous, Quinoa is a great substitute creating a light tasty and nutritious salad.

  • Any Meal
  • {{ (46<60) ? (46) + 'm' : (46 %60==0)?(46 -46%60)/60 + 'h' : ((46 -46%60)/60 + 'h' + ' ' + 46%60 + 'm') }}
  • {{ (15<60) ? (15) + 'm' : (15 %60==0)?(15 -15%60)/60 + 'h' : ((15 -15%60)/60 + 'h' + ' ' + 15%60 + 'm') }}
  • Six
  • Moderate
  • :      
Salads

Ingredients:

  • 1/2 cups Quinoa, red or white, rinsed
  • 1/2 cups Lemon Juice, freshly squeezed
  • 1/4 cups Extra Virgin Olive Oil
  • 1 to tastes Kosher Salt
  • 1 to tastes Black Pepper, freshly ground
  • 1 pinchs Nutmeg, freshly grated
  • 3 bunchs Curly Parsley, finely chopped
  • 1/2 cups Mint, finely chopped
  • 1 pints Cherry Tomatoes, quartered
  • 1 wholes English Cucumber, diced

Instructions:

  • 1 Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop. Pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes. Remove it from the heat and allow to cool.
  • 2 Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.
  • 3 Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve.

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Bon Appetit!

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