Ingredients
-
2
-
1/2
-
1
-
1/3
-
3
-
2
-
1 1/2
-
1
-
-
-
-
-
-
-
Directions
Quinoa Tabouli, I love new twists on classic dishes In this one, quinoa – a Latin American grain rich in protein – replaces bulgar as the base of this Mediterranean-Middle Eastern salad , Sometimes barely is hard to find at my local grocery store and so this tabuoli with quinoa instead was perfect It tastes just like traditional tabouli and makes for a great recipe for weekly meal plan
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Steps
|
1
Done
|
Place Quinoa in a Colander and Rinse Several Times Rubbing the Grains Together to Remove the Bitter Outer Layer. |
|
2
Done
|
Place Water and Quinoa Into a 2-Quart Saucepan. Bring to a Boil. Reduce Heat to a Simmer and Cover. Cook For 10 to 15 Minutes or Until All Water Has Been Absorbed. |
|
3
Done
|
While the Quinoa Is Cooking, Finely Chop the Tomatoes, Parsley, and Scallions. Add Lemon Juice, Olive Oil and Fresh Mint to the Tomato Mixture. |
|
4
Done
|
Stir in Cooked Quinoa and Salt. Mix Well. |
|
5
Done
|
Let Tabouli Sit in the Refrigerator For a Day to Blend Flavors. |
|
6
Done
|
Tabouli Is Traditionally Served at Room Temperature So Remove from Fridge 30 to 60 Minutes Before Serving. |
