Quinoa Touboule

Summary

Yield
Servings
Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes

Description

So, taboule used to be one of my favorite dishes in the whole wide world, untill I discovered that I have a gluten intollerance, that is. Result, I have not been able to enjoy this dish for some time now. It's a real bummer when you can't enjoy your favorite things anymore because of some allergy or other. Well, so much the better in this case, this is a bomb quinoa taboule recipie I stumbled on. Using quinoia makes it far more nutritious and it is still an amazingly delicouse dish. Looks like things sometimes just work out for the better, enjoy!

Ingredients

2 c
Quinoa (chilled)
1 c
Parsley (chopped rough)
1⁄2 c
Scallions (chopped)
2 T
Mint (fresh. 1/2 tsp dried (why use dried?!?!))
1 clv
garlic (minced or pressed)
1 T
Basil (minced fresh (1/2tsp dried))
1⁄2 c
Lemon Juice (fresh press that lemon, or else!)
1⁄4 c
Extra Virgin Olive Oil (yes, extra virgin matters!)
1⁄4 t
salt
1⁄8 t
White Pepper

Instructions

Prepare the quinoa by bringing 2 cups of water to a boil, then adding in the quinoa. Bring the water back to a boil and reduce to a medium heat, cover the pot and cook untill all of the water has been absorbed by the quinoa. This will take about 12 minutes. Remove from the heat, fluff it up, and pop it in the fridge to chill. This will give you about 4 cups. In a mixing bowl, simply mix all ingredients together. Toss it well, and let it chill for a good hour to allow the flavors to blend. In my kitchen, I have limited space, so this is a great recipie, since I can chop and squeeze and work with one ingredient at a time, prepping as I go, tossing my product right into the bow. Quick, easy, and easy on space.

Notes

This dish serves well with a baked sweet potato, give it a try!

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