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Quinoa Tabbouleh

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Categories: Vegetarian
Type: Salads

Whole grain quinoa makes a tasty and healthy summer salad. Be sure to rinse it well in a fine sieve before cooking

Prep Time: 10M

Cooking Time: 20M

Serves: makes 4 servings

Ingredients:

  • 1 cup quinoa
  • 1 cucumber, peeled, seeded, and diced
  • 1 small red onion, chopped
  • 2 tbsp chopped parsley
  • 2 tbsp chopped mint
  • salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 2 tbsp fresh lemon juice
  • 2oz ( 55g) feta cheese
  • 1/2 cup pitted and coarsely chopped Kalamata olives
Quinoa Tabbouleh photo

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Directions:

  1. Rinse the quinoa well in a fine mesh sieve. Drain and place it in a medium heavy-bottomed pan. Stir constantly over a medium heat about 3 minutes, until the grains separate and begin to brown.
  2. Add 21/4 cups water and 1/2 tsp salt and bring to a boil over high heat. Reduce the heat and cook for 15 minutes, or until the liquid is absorbed. Transfer to a bowl and let cool.
  3. Add the cucumber, onion, parsley, and mint to the quinoa. Whisk together the oil and lemon juice in a small bowl. Pour over the quinoa and mix.
  4. Sprinkle with the feta cheese and olives. Season with salt and pepper, and serve.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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