Quinoa Red Tabouli


Photo: HyeThymeCafe
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Ingredients

1 cup quinoa
2 cups tomato sauce
1/2 bunch parsley- chopped
4 scallions- chopped
1 lg onion- diced fine
1 lg green bell pepper- diced fine
1/4 cup lemon juice
Drizzle of olive oil
Dash of cayenne pepper
Salt and pepper to taste

Preparation

1
Bring tomato sauce and quinoa to a boil.
2
Reduce to a simmer until quinoa blooms.
3
Remove from heat and allow to cool to room temp.
4
Mix in remaining ingredients.
5
Chill.
6
If looser consistency desired, stir in more tomato sauce.
.

About

This is great on pita chips, bagel chips, crackers, stuffed in celery - today I found a bag of corn chip scoops in the pantry and scooped it with a bunch of those for lunch. Yumm!

Because this recipe calls for quiona rather than bulghar, it's a great alternative for anyone with gluten sensitivity.

Tags:

gluten free
dips
appetizers
armenian

Yield:

4 servings

Added:

Saturday, November 6, 2010 - 9:01pm

Creator:

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