Tuesday, February 8, 2011

Quinoa Tabouleh

Keep this recipe on hand for the height of tomato season. This salad is also good made as a hot side dish by omitting the vegetables and tossing the hot quinoa with the half of the dressing and parsley.

1 cup quinoa, rinsed with hot water in a sieve
2 cups water

Cook quinoa in a small covered saucepan until all water is dissolved then let cool.

3/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tsp salt (more or less to your taste)
1 small clove garlic, pressed

Mix dressing ingredients together in a measuring cup.

3-4 tomatoes, diced small
1 large cucumber, diced small
1 cup parsley, chopped
1/2 cup red onion, finely chopped

When quinoa is cool toss it together with the dressing and vegetables in a large bowl. Chill overnight and enjoy.


About Me

My Photo
With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
View my complete profile


The fruits of our labor