A real kid pleaser! You don’t have to make this a day ahead of time but soaking the quinoa does make it less crunchy and more palatable for the wee ones. 🙂 The leftovers are the best part!
Makes 6 servings
Soaking time 45 minutes
Prep time 10 minutes
Total time 25 minutes
2 cups water
1/2 cup fresh squeezed lemon juice
1 cup quinoa
1/3 cup olive oil
3 medium ripe tomatoes
2 tablespoons fresh mint
1 1/2 cups parsley, coarsley chopped
1 cup scallions, chopped
Sea salt, to taste
1.) Soak quinoa for 45 minutes in 2 cups of water. This softens the hulls and makes the quinoa less chewy.
2.) Pour quinoa and soaking water through a mesh colander and rinse several times to remove bitter outer layer (hull).
3.) Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water is absorbed.
4.) While the quinoa is cooking, finely chop the tomatoes, parsley and scallions. Add lemon juice, olive oil and mint to the tomato mixture. Mix well.
5.) Stir in cooked quinoa and add salt. Mix well.
6.) Let tabouli chill in the refrigerator for up to a day to blend flavors, if you have time. Tabouli should be served at room temperature, so remove it from the fridge at least 30 minutes before serving.
Submitted on Food.com by justcallmetoni on October 10, 2005