Wednesday, September 7, 2011

Quinoa Tabbouleh

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week


1 c. dry quinoa
2 c. filtered water (Beyond Organic Reign is best)
1 + 1/2 tsp. sea salt, divided
1-2 green onion, chopped
2 large garlic cloves, minced
1 medium cucumber; peeled, seeded and small diced
2 Roma tomatoes, seeded and diced
3-4 tbsp, chopped fresh mint
1 medium organic lemon, zested and juiced
1/4 c. olive oil


-Place quinoa, water and 1 tsp. salt in a sauce pot
-Bring to a boil
-Reduce heat to medium low
-Simmer for 20-30 minutes -until quinoa has bloomed and all water is absorbed
-Remove from heat and bring to room temperature
-Combine all ingredients -adjust seasoning -adding the remaining 1/2 tsp. sea salt to taste
-Refrigerate for at least 30 minutes before serving (it gets better with age)

Serve along side "Gyro Meat with Tzatziki Slaw" OR "Simply Delicious Hummus"

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