3cupscooked quinoasee cooking method in instructions
½cdiced cucumberseeds removed
½cdiced tomatoseeds removed
salt to taste
fresh mint leaves
Cook the quinoa
In a 2-3 quart pot, put 2 cups water, 1 cup quinoa and 1/2 tsp salt.
Place on the stove over a high flame. As soon as the water boils (usually around 3 minutes) put a lid on the pot and set a timer for 12 minutes.
When the the time is up, carefully lift the lid. Is there water bubbling up to the top? Cook another 2 minutes. If not, use a fork to gently push aside some of the quinoa in the middle of the pot. Is there still water on the bottom? If so, cook another minute or until that water is absorbed.
Once all the water is gone the quinoa is done!
While the quinoa is cooking get the remaining ingredients ready.
Prepare the Cucumber and Tomato
Cut the cucumber in half lengthwise. Use a spoon to scrape out the seeds from the middle.
Cut the tomato in half length wise (cut from the stem to the bottom) and scrape out the seed pocket. A grapefruit spoon works great for this task.
Assemble the Quinoa Tabouli
In a large mixing bowl, whisk the oil, lemon juice, dried mint, cumin and salt together.
Add the parsley and cooked quinoa and stir until the quinoa is coated with the dressing.
Stir in the cucumber and tomato. The flavor gets better if you can wait a few hours or even overnight. Serve with fresh mint
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