Monday, September 12, 2011

Monday's Bread Bowl: Quinoa Tabouleh

A reinvented Mediterranean staple

This dish is yummy as a light meal or large snack. The blend lemon juice, garlic, and parsley create a refreshing flavor while the quinoa adds satisfying texture. We suggest using quinoa to change things up from bulgur. Here’s the recipe:

What you will need:

1 wooden spoon
1 medium-sized bowl
2 Cups cooked quinoa, cooled to room temperature
8 to 12 cherry tomatoes, sliced in half
Plastic wrap
1 ½ bunches fresh parsley, coarsely chopped
¼ Cup lemon juice
1/3 Cup green onion, diced small
1 garlic clove, minced
1 tablespoon fresh mint, chopped
1 tablespoon olive oil
1 teaspoon salt, coarsely ground
Pinch of black pepper

Preparation and Directions:

Combine all ingredients in bowl. Mix and toss well. Cover with plastic wrap. Place in fridge. Chill for at least 3 hours (letting the flavors mature) then it’s ready to serve.

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