Quinoa Tabbouleh Salad or Side Recipe

From Dorothy McNett's Recipe Book.

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Quinoa Tabbouleh Salad or Side

From Dorothy McNett's recipes at www.dorothymcnett.com. Serve with crisp crackers, bread or tortillas along with the lettuce or chard leaves. Traditionally served as a salad, but works equally well as a side dish or even an appetizer. Just eat it anytime!

1 cup quinoa
2 cups water or broth
1 cup chopped fresh parsley
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
1/3 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, any kind
lettuce or chard leaves, as desired

Combine quinoa and water in glass or ceramic batter bowl. Cover with a glass or ceramic lid or plate. Cook in microwave on high 5 minutes, reduce to half power and continue cooking another 8 minutes, or until all of the liquid has been absorbed. Stir, and allow to cool at room temperature. To serve, combine parsley, 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.

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