Quinoa Tabbouleh

Quinoa Tabbouleh
Photo by Randy Mayor

Ingredients

  • ¼ cup raisins
  • 1 tablespoon extra-virgin olive oil
  • 1 ¾ cups water
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons chopped green onions
  • ½ cup coarsely chopped seeded tomato
  • ½ cup chopped fresh mint or parsley
  • + 5 more ingredients
    • 1 cup uncooked quinoa
    • ½ teaspoon salt
    • ¼ cup chopped cucumber
    • ¼ cup fresh lemon juice
    • 2 teaspoons minced fresh onion

Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.

View full recipe at My Recipes

Comments

Variations on Quinoa Tabbouleh

  • Quinoa Tabbouleh
    • 1 cup quinoa
    • 2 medium tomatoes, diced (about 2 cups)
    • 8 mint leaves, minced
    • 1 English cucumber, diced (about 2 cups)
    • +4 other ingredients


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