Try this Green Quinoa Tabbouleh recipe, or contribute your own.
Suggest a better description1. Kate BLANCH-IT
Put half of the the herbs (parsley, mint, tarragon) into boiling water for approx 15 seconds. Then quickly transfer to cold water and let sit for a few minutes to cool. This is called Blanching, and keeps the herbs green if you keep the tabbouleh for a few days in the fridge.. Drain and squeeze out extra water, and transfer drained herbs to blender.
2.
Wash the quinoa and return to the pot of hot water. Return the pot to boil and add a spoon of salt and quinoa. Adjust heat to medium and simmer for 12 minutes until quinoa is tender.
3.
While the quinoa cooks, chop up the herbs until they are pretty coarse. Add two garlic cloves and lemon juice from 2 lemons and half cup of extra virgin olive oil to blanched herbs you have sitting in blender. PULSINATE. Until dressing is very green and smooth.
4.
Return to quinoa and drain bowl into strainer. Let it sit for 5 minutes to drain, mixing occasionally with spoon. After it has drained, add the quinoa to a mixing bowl to cool to room temp. Season quinoa with kosher salt, cayenne. After quinoa is cool, add dressing. Once the quinoa is no longer warm, add in the other half of (chopped) herbs. Wrap and chill salad for maybe two hours.
5. Remove the salad, and add a bunch of shit. salt, cayenne, olive oil, black pepper, lemon juice to taste.
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Serving Size: 1 (52g) | ||
Recipe Makes: 1 | ||
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Calories: 456 | ||
Calories from Fat: 456 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.6g | 69 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 37.6g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.1mg | 0 % | |
Potassium 1.8mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 456
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