Inca Red Quinoa Tabbouleh

Name: Inca Red Quinoa Tabbouleh
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 1 cup inca red quinoa; 1 1/2 cups boiling water; 1/4 cup fresh lemon juice (or juice of 1 1/2 lemons); 1/4 cup extra virgin olive oil; 1 1/2 teaspoons kosher salt; 1 cup minced scallion, white and green parts (1 bunch); 1 cup chopped fresh mint leaves (1 bunch); 1 cup chopped flat leaf parsley (1 bunch); 1 hothouse cucumber, unpeeled, seeded, and medium-diced; 2 cups cherry tomatoes, cut in half (1 pint); 1 teaspoon fresh ground black pepper

Submitted by Gaia22

"This is my variation on the Barefoot Contessa's tabbouleh recipe. She's such an inspiration - her recipes are lovely! This is so yummy! The Inca red quinoa is nutty and has a great texture. The colors are wonderful and it is a very lovely looking dish for gatherings and potlucks."

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Ready In:: 1hr 20mins
Ingredients:: 11
Serves:: 8

ingredients

1 cup inca red quinoa
1 ¹⁄₂ cups boiling water
¹⁄₄ cup fresh lemon juice (or juice of 1 1/2 lemons)
¹⁄₄ cup extra virgin olive oil
1 ¹⁄₂ teaspoons kosher salt
1 cup minced scallion, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half (1 pint)
1 teaspoon fresh ground black pepper

directions

Cook the quinoa, as on package directions, in boiling water with the lemon juice, olive oil, and 1 tsp of salt. Basically, bring to a boil, then reduce heat and simmer until all the liquid has been absorbed and quinoa's spiral-like germ has unfurled, about 20 minutes.
Stir and allow it to cool off for about 1 hour.
Add scallions, mint, parsley, cucumbers, tomatoes, rest of salt as needed, and pepper. Mix well. Season to taste, if more salt and/or pepper is needed. Be careful as to how much salt is used - it seems to come out more after the flavors have had a chance to meld in the refrigerator for a while!
Cover and refrigerate. The dish tastes glorious after it has sat in the refrigerator for a couple of hours before serving. However, you may serve right away. I find this is a good salad to make the day before wanting to serve it.

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RECIPE SUBMITTED BY

Gaia22

Brooklyn, New York

I've enjoyed baking and cooking since I was a little girl. I wish I had more time in the kitchen, but I keep a busy pace here in NYC. I became a premium member Jan. 1, 2009 as holiday gift to myself in hopes of amalgamating my favorite recipes and discovering new ones all in one place!

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