2 cups finely chopped cucumber (about 1/2 medium seedless cucumber)
3 scallions, finely chopped
1 clove garlic, minced
1/3 cup extra-virgin olive oil
2 cups firmly packed fresh mint leaves , shredded
Instructions
Using a mesh strainer, rinse and drain the quinoa under cold water. In a medium saucepan over medium heat, combine the quinoa, broth and 2 tbsp. of lemon juice. Bring to a boil, then reduce to a simmer, cover and cook until all of the broth is absorbed, 10-15 minutes. When done, the grains will appear soft and translucent, and the germ ring will be visible along the outer edge. Transfer to a shallow platter and spread evenly. Let it cool.
Meanwhile, place the tomatoes in a colander or mesh strainer. Sprinkle, the tomatoes lightly with s/p, set over the sink & let drain for 10-minutes.Once quinoa has cooled, transfer it to a large serving bowl. Add the drained tomatoes, cucumber, scallions, garlic remaining 4 tbsp. of lemon juice and the oil. Chill for at least 1 hour
Just before serving, stir in parsley and mint.
Originally Submitted
2/11/2017
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