See Also: Appetizers · Grains · Salads
Quinoa Tabbouleh
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve with crisp crackers, bread or tortillas along with the lettuce or chard leaves.
1 cup quinoa
2 cups water
1 cup chopped fresh parsley
3-4 green onions, thinly sliced
2-3 cloves garlic, finely minced
2-3 tablespoons fresh mint, finely minced
1/2 teaspoon dried basil, or several leaves of fresh finely minced
zest of lemon
1/2 cup lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon semi-coarse sea salt
few grindings of pepper
1/4 cup sliced olives
lettuce or chard leaves, as desired
Combine quinoa and water in batter bowl. Cover. Microwave on high 5 minutes, reduce to half power and continue cooking another 8 minutes, or until all of the water has been absorbed. Stir, and allow to cool at room temperature. To serve, combine parsley, onions, garlic, mint, basil, zest and juice of lemon, olive oil, salt and pepper. Stir in the cooled quinoa and sliced olives. Spread lettuce or chard leaves onto a beautiful platter or bowl, pile on the tabbouleh and serve, sprinking with a bit more salt and pepper, if needed.
Recipe created 2010-09-05.
