Red Quinoa Tabouli
This recipe is a cooling and refreshing summer meal. I strongly recommend using fresh organic summer tomatoes, they make a huge difference in delectability. This can made ahead and lasts about 4 days in the fridge. Just remember to not add tomatoes or avocado until just before serving
2 C dry quinoa. preferably red but white will do .
3 /12 C water
1 1/4 Tsp.Sea salt .
Juice from 1 Large lemon
8 cloves garlic mince-roasted for a more subtle flavor
4 Scallions thinly sliced -cut off the root and use both the white and green part
1/2 C chopped fresh parsley
1/3 C chopped fresh mint
1 C diced cucumber.
Essential Toppings 😉
1 C diced fresh tomatoes
1.Rinse the quinoa until the water runs clear- this gets rid of the bitter tasting saponins.Then cover with water and allow to soak for at least 6 hours or overnight for best flavor. If in a rush you can cook right after rinsing it well.
Cook the 2 C of quinoa and 1/4 tsp salt in 3 1/2 C water in a large covered pot . Once it boils let it cook for 5 minutes then turn off flame and blow to steam for the next 15 minutes.
- Put lemon juice, 1 tsp sea salt, garlic ,fresh black pepper and olive oil in a blender and blend until smooth.
- Add fresh herbs and pulse until combined -but not pureed, you want some small pieces of herbs.
4.Pour dressing on still warm quinoa to absorb the flavors.
- Once cool, toss with scallions and cucumbers.
Refrigerate and serve at room temperature or cold with the additional toppings and lemon or lime wedges.