Articles tagged as Quinoa (view all)

Quinoa Tabbouleh

07 September, 2014 0 comments Leave a comment

1 1/4 cups red quinoa
2 1/2 cups water, salted
4 tablespoons lemon juice
2 cups tomato, seeded and diced
4 tablespoons tahini
2 cups cucumbers, diced
1/2 cup mint, roughly chopped*
3/4 cup flat leaf (Italian)parsley, roughly chopped*
1 1/5 teaspoons Kitchen Imp za'atar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons golden balsamic vinegar or apple cider vinegar
(*the quantity refers to the amount after you chop, not before.)

Bring the water to a boil in a thick-bottomed saucepan. Add the quinoa and cook at a low simmer until there's a little water pooled in the bottom. Then turn the heat down further and cook until the rest of the water is absorbed. Set the quinoa aside to cool, fluffing periodically with a fork. After the quinoa cools, stir in the tahini, lemon juice, vinegar, salt and pepper.  Then mix in the herbs. Add the cucumbers and tomatoes last and try to fold them in. Add pepper and salt to taste.