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Quinoa Tabouli (Tabbouleh) II (P, KLP, TNT)
Source: Self
Serves: 6 to 8 as main course or 12 to 16 as side dish

2 cups quinoa, rinsed, soaked and then rinsed again 2 to 3 more times
1/2 bunch parsley
1/2 bunch spring onions
1/3 bunch dill
1/3 bunch mint leaves
Juice from 1 to 2 lemons (to taste)
2 tbsp. oil
Salt to taste

Boil quinoa in 4 cups of water, oil, and salt. It is done when it has absorbed all the water.

Chop up all the vegetables. You can play around with the quantities.

Pour lemon juice on quinoa, mix, and adjust seasoning.

To prepare it in advance, store the quinoa in one container and all the greens in another container so that they will stay fresh and not wilt. You can mix the two just before you serve. Enjoy.

Poster's Notes:
After making a very bitter quinoa dish the first time, I have now learned that it has to be rinsed at least 3 times, and preferably also soaked for an hour before cooking. My husband thought he hated this newcomer into our kitchen but the tabouli I made for Purim using quinoa was a hit.

Posted by Nita Ozkatalan Kurrant

Nutritional Info Per Serving: N/A