Quinoa/Cilantro Tabbouleh
A refreshing variation on a Middle Eastern standard
"I didn't have any cucumber, and corn isn't my thing. So I basically didn't make the recipe, but I instead used,Diced tomato
Quinoa cooked in tomato juice
Fresh chopped parsley
Fresh chopped green onion
Then I just combined and let it cool down to around room temperature and that was awesome." - nicholassmith
Yield: 8 Servings Ready in 30 minutes
Cuisine: Middle EasternMain Ingredient: Quinoa
100% would make again (reviews)
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Notes Quinoa/Cilantro Tabbouleh Preparation
Prepare quinoa according to package directions (2C quinoa to 4C water, boil 15 minutes) and put in large bowl.
Add frozen corn and mix (thaws corn and cools quinoa)
Peel, de-seed, and chop cucumber
Chop green onions
Chop cilantro, removing larger stems
Dice tomatoes
Fold all ingredients together, adjust lemon juice, salt, and pepper to taste
Notes
Drain any excess water from the quinoa
Add tomatoes just before serving.
Keeps three or four days.
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Quinoa/Cilantro Tabbouleh Reviews
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I didn't have any cucumber, and corn isn't my thing. So I basically didn't make the recipe, but I instead used,
Diced tomato Quinoa cooked in tomato juice Fresh chopped parsley Fresh chopped green onion Then I just combined and let it cool down to around room temperature and that was awesome. |
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Light, flavorful and delicious and colorful.
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For you cold 'salad' lovers. This is a great side dish for the summer months, especially in AZ—where I live. Very simple to make, and the recipe (as written here) makes enough for two people for several meals.
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A great summer side dish. Short shelf life. You may wish to add 1-2tbsp olive oil. [I posted this recipe.]
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