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October 2018

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Quinoa Tabouli Recipe

Quinoa Tabouli recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Quinoa Tabouli recipe  PDF


1 c Water
1/2 c Quinoa
3 md Ripe tomatoes
1 c Parsley
1 c Scallions
1/3 c Freshly squeezed lemon juice
1/3 c Safflower oil
2 tb Fresh mint
Salt to taste Note: The author says that 1 tsp. dried mint could be used, but dried mint is nasty stuff, IMHO Pour water into a 1 quart saucepan. Add quinoa bring to a boil. Reduce heat to a simmer cover. Cook for 10 to 15 min., or until all water has been absorbed. While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, oil, and mint to tomato mi ture. Stir in cooked quinoa and salt. Mi well. Let tabouli sit in the refrigerator for a day to blend flavors. Note: Also, she neglected to mention that tabouli is traditionally served at room temperature. The recipe was from Linda Najjar of Seattle, Washington, and the Herb Companion note on it said: Substituting quinoa for the traditional bulgur wheat gives this tabouli a lighter, fluffier, and slightly nutty taste and enables people allergic to wheat to e perience the flavorful joys of this Middle Eastern dish. (The Herb Companion, June/July 1993) Posted by Cathy Harned

Quinoa Tabouli recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
777 people have voted
Last Reviewed on 2018-10-21



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