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,
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
129 people trying soon
Verified by cferrara
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
Fold all ingredients together, adjust lemon juice, salt, and pepper to taste
Drain any excess water from the quinoa
Add tomatoes just before serving.
Keeps three or four days.
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