Friday, October 7, 2011

Quinoa Tabbouleh

Adapted from

Quinoa - 3/4 cup
Water / Homemade Vegetable Stock - 1 cup
Olive Oil - 1 tbsp
Lemon Juice - 1 tbsp
Red Onion - 1/4 cup, chopped
Tomato - 1 small, chopped
Cucumber - 1/2, chopped
Parsley / Cilantro - a handful, chopped

Place the quinoa in a strainer and wash well under running water. Leave in the strainer for sometime so that all the water drains out.

Dry roast the quinoa in a pan on low flame for 5 minutes till it begins to smell nutty.

take a cup of water in a saucepan and bring it to boil. Add the quinoa, reduce the heat to medium low, cover the pan(but leave a little opening for the steam to escape) and simmer till all the liquid is absorbed. Cool down a little and fluff with fork and keep aside.

Mix olive lemon juice, salt, pepper and olive oil to make a simple vinaigrette.

Mix cucumber, red onion, tomato, cilantro together. Add the cooked quinoa. Pour the vinaigrette on top and mix well. Serve as a salad.

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