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Cabarrus Magazine

Breaking Bread: Quinoa Tabbouleh

Aug 11, 2014 02:38PM ● By Jason Huddle
Cabarrus Magazine is happy to feature personal Chef Camilla Ferguson. she brings one of her own recipes to Cabarrus Magazine readers each month, so Bon Appetit!

 

Quinoa Tabbouleh

Great retro summertime side dish, updated! Gluten-free and high in protein.

INGREDIENTS

Prepared Quinoa (found near rice, couscous and risotto)

1 large cucumber, peeled and diced

4 Roma tomatoes, diced, or 10 to 12 cherry tomatoes, halved

1 bunch scallions, sliced

1 cup fresh parsley, chopped

Juice of 2 ripe lemons

1/4 cup olive oil

Salt and pepper to taste

1 clove minced garlic if desired

 

­­­DIRECTIONS

Prepare quinoa according to package directions, using one cup dry quinoa. Fluff with fork and spread on baking sheet or silicone mat to cool. In a large bowl, whisk together lemon juice, olive oil, salt and pepper (and garlic, if using). Add cucumber, tomatoes, scallions and parsley. Add cooled quinoa and mix gently. Can be prepared a day ahead, allowing all flavors to mix.

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