Recipe
QUINOA TABBOULEH
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 12 minutes
Totaltime: 27 minutes
Ingredients
- 1 cup quinoa
- 1 tbsp virgin olive oil
- 1 1/2 cups vegetable broth
- 2 tbsp pine nuts, toasted
- 8 cherry tomatoes, diced
- 2 scallions, diced
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped mint
- 1 tbsp finely chopped cilantro
- 4 tbsp lemon juice
- 2 tbsp virgin olive oil
Preparation
-
Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of vegetable broth, season with salt and bring to a boil.
Cover and simmer the quinoa for 12 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
Add the pine nuts, diced cherry tomatoes, scallions, chopped parsley, mint and cilantro.
In a dish, combine the lemon juice, olive oil and pour over the salad.
Mix well and serve at room temperature.
main ingredients:
type of recipe:
salad
type of dish:
lunch
cuisine:
Peru
specific recipes:
quick-and-easy
-
Red quinoa and apple waldorf salad
-
Curried quinoa with chickpeas
-
Quinoa vegetarian soup
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Kale tabbouleh
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