Breaking Bread: Quinoa Tabbouleh
Aug 11, 2014 02:38PM ● Published by Jason Huddle
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.
Like what you're reading? Subscribe to Cabarrus Magazine's free newsletter to catch every headline
Copyright Locable and Cabarrus Magazine
