During Passover, doing a quick check through this website's recipe archives to find this recipe, I'm shocked to see it isn't listed. That said, there is nothing shocking about me posting it a month later; life is crazy busy. And because it is a great, gluten-free alternative to the traditional bulgur wheat version happily consumed by Jews and hippies alike since the 1970's, it is a must in the recipe file.
I could take the lazy route and revisit my tabouli recipe and simply state to substitute one grain for the other. However, I did see in my email box that it is officially "Jewish History Month". Our local Washington State Jewish Historical Society launched their community cookbook last winter. "Yesterday's Mavens, Today's Foodies" is go to book for regional specialties. On page 92 is Carlyn Koch Steiner's version of Quinoa Tabouli. It is a classic version suitable for Passover. For year around, I like to toss in a can of garbanzo beans.
Simple, fresh and appreciated by our many protein seeking vegans and vegetarians, consider this WHEN and IF the sun comes out and your garden grows! Tomato, cucumber, parsley, mint, green onion....that is a lot of summer packed into a refreshing dish.
|Number of servings:||8 - 12|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 1 cup quinoa
- 1/2 cup fresh lemon juice, divided in 1/2
- 1/2 cup cucumber, peeled, salted, chopped and patted dry
- 1 clove garlic, finely minced
- 1/2 cup tomato, seeded and chopped
- 1/2 cup green onion, sliced on the bias
- 1/2 cup parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 teaspoons ground cumin (leave out for Passover)
- 1/4 cup olive oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
Cook the quinoa as per the package directions. Generally, that is 1 cup of quinoa to 1 1/2 cup water. I usually bring it to a boil, turn the heat down and when the liquid is almost absorbed, I fluff and turn off the heat keeping the lid on. It is usually fluffy after about 10 minutes of resting.
Turn the cooked quinoa out into a bowl and toss with 1/2 of the lemon juice. Cool.
While the quinoa is cooking and cooling, prep the vegetables and herbs as noted in the ingredient list.
When the quinoa has cooled, combine all the ingredients. Refrigerate for a few hours to allow the flavors to meld. Adjust salt, pepper and lemon juice prior to serving.
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