I made this last night and loved it. I hope that you might enjoy as well.
Andy
Tabouli Tried and True
Ingredients:
Andy
Tabouli Tried and True
Ingredients:
- 1 Portion of Quinoah ( See Below)
- 1 tsp. salt
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 clove garlic
- 1/2 cup fresh mint leaves
- 1/2 tsp. freshly ground black pepper
- 1 bunch flat leaf parsley
- 2 plum tomatoes
- 1 English or hothouse cucumber (Use about half)
- Start the Quinoah cooking. Put two cups of water in a pot and heat. When it starts to boil, add 1 cup of Quinoah, reduce heat, cover and simmer until the water is absorbed and the Quinoah is fluffy.
- Take quite a few mint leaves and chop extra small, I used a package from the food store and I got the ¼ cup after I finely chopped it.
- I took the leaves and small stems off the parsley and left the long stems. I finely chopped this and used it all.
- In a big work bowl, I put the mint, parsley and dry ingredients.
- I cut the tomatoes and about half of the cucumber into pieces about 1/8” . Fine chopping seems to be important.
- I crushed tow big cloves of garlic and chopped them fine.
- I used my potato ricer to juice the lemon to get the ¼ cup needed.
- It all goes in the bowl and mix. I have read some recipes where it says to do the chopping in the blender or food processor. I like the texture better if I do it by hand. It is certainly up to you.
- By now the Quinoah should be done. I dumped it right from the pot into the bowl and mixed. It tasted pretty darn good a bit warm just as I finished it. After cooling overnight it is even better. I hope you try this and enjoy. So far as the portions of anything here, they are can all be altered to your taste, after all, I certainly did. LOL
- I would expect it to last several days in the fridge. It tasted so good that I expect it to be long gone in a day or two.