Monday, October 22, 2012

Quinoa Tabbouleh

Cook 1 cup quinoa with pinch of salt in 2 cups water.  Cook 15 minutes then cool to room temperature and fluff with fork.
Add the following:
1/4 c. olive oil
1/4 c. lemon juice
1/4 tsp salt
3 tomatoes diced
1 cucumber diced
green onions or red onion julienned
2 carrots julienned or grated
1 c. fresh parsley (optional)

Serve with pita bread

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