TABOULEH SALAD II

(from kylerhea’s recipe box)

Permalink: http://nancycreative.com/2012/04/24/tabouleh-salad-from-quinoa-cuisine/

A staple of Middle Eastern cuisine, this salad is a natural use for quinoa. Substitute red quinoa to add a nutty quality to the salad, or use black quinoa for a great contrast of color.

Source: Quinoa Cuisine

Serves 6 people

Categories: Chickpeas, Cucumbers, July2012, Mint, Parsley, Quinoa, Salad, Tomatoes, Whole Grains

Ingredients

  • 2/3 cup white quinoa, rinsed
  • 1 1/3 cups water
  • 1 cup halved cherry tomatoes
  • 1 small cucumber, seeded and diced
  • 1/2 cup canned chickpeas, drained and rinsed
  • 2 Tablespoons sliced green onion
  • 1/4 cup chopped flat-leaf parsley
  • 2 Tablespoons chopped fresh mint
  • 1/2 teaspoon ground allspice
  • 2 Tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • kosher salt and black pepper

Directions

  1. In a medium saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 10 to 12 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork and allow to cool.

  2. In a large bowl, stir together the cooked quinoa, cherry tomatoes, cucumber, chickpeas, green onion, parsley, mint, allspice, lemon juice, and olive oil. Season to taste with salt and pepper. Cover and refrigerate for at least 1 hour before serving so the flavors can marry. Serve cold or at room temperature.

  3. A little garlic powder might be nice in this, too…I don’t think that’s typically in Tabouleh, but I may try that out next time!

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