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Quinoa Red Tabouli
HyeThymeCafe
4-6 servings
BeginnerThis 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.
Total Steps
6
Ingredients
10
Tools Needed
4
Related Article
http://chiknpastry.com/2010/01/asian-braised-lamb-shanks/Ingredients
- 1 cup quinoa
- 2 cup tomato sauce
- 1/2 bunch parsley, chopped
- 4 scallions, chopped
- 1 large onion, diced fine
- 1 large green bell pepper, diced fine
- 1/4 cup lemon juice
- drizzle olive oil
- dash cayenne pepper
- to taste salt and pepper(optional)
Instructions
1
Step 1
Bring tomato sauce and quinoa to a boil.
2
Step 2
until quinoa blooms
Reduce to a simmer until quinoa blooms.
3
Step 3
until cooled to room temperature
Remove from heat and allow to cool to room temperature.
4
Step 4
Mix in remaining ingredients.
5
Step 5
Chill.
6
Step 6
If a looser consistency is desired, stir in more tomato sauce.
Tools & Equipment
saucepan
mixing bowl
spoon
measuring cups