Para leerlo en Español haz click aquí.
If you love eating quinoa when you go out, but still don’t know how to add it to your meals at home in a creative way, this recipe is for you. This recipe is also for you if you:
Want to eat healthy
Want to feel energized.
Want to make the best of this season’s produce.
Like meals that you can make in advance.
Like meals that you can make in larger batches and then eat throughout the week.
Want to look great.
Want to feel great.
Want something easy to cook.
Don’t have a lot of time to cook.
Here in New York, some cold days are starting to creep in, and I know the plump, sweet, and bright tomatoes I’ve been finding at my local farmers market will soon be gone. So this is a good time to use them as often as possible, before it’s too late, and this super easy and tasty recipe is perfect for it. Same goes with the cooling cucumbers.
Enjoy the last taste of summer!
|Quinoa Tabbouleh|| |
- 2 cups cooked quinoa*
- 1½ cup chopped tomato
- 1½ cup chopped cucumber
- 4 green onions, sliced
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons fresh mint, chopped
- 4 tablespoons fresh parsley, chopped
- 2 garlic cloves, minced
- Salt (to taste)
- Mix the olive oil, lemon juice, mint, parsley, and garlic in a bowl.
- Mix the quinoa and chopped vegetables. Season with salt, to taste.
- Add the olive oil and lemon dressing, and mix well.
- * To cook the quinoa, put 1 cup quinoa in a pan with 2 cups water over high heat. Bring to a boil, lower the heat to low, cover, and cook for 15 minutes or until the water dries. Let it cool before using it to make this Tabbouleh.