Quinoa Tabbouleh



1 cup quinoa, rinsed well
·      1/2 teaspoon kosher salt plus more
·      2 tablespoons fresh lemon juice
·      1 garlic clove, minced
·      1/2 cup extra-virgin olive oil
·      Freshly ground black pepper
·      1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
·      1 pint cherry tomatoes, halved
·      2/3 cup chopped flat-leaf parsley
·      1/2 cup chopped fresh mint
·      2 scallions, thinly sliced
hhow to do it ?

 ·      Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
·      Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
·      Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

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