Quinoa Tabouli

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
Sliced avocado.
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.

  1. Put lemon juice, 1 tsp sea salt, garlic ,fresh black pepper and olive oil in a blender and blend until smooth.
  2. 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.
  3. Once cool, toss with scallions and cucumbers.
    Refrigerate and serve at room temperature or cold with the additional toppings and lemon or lime wedges.

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