Quinoa Tabouli with Lemon Garlic Grilled Shrimp
By: Eva Taylor
Published: Friday, June 24, 2011 - 9:50am

Ingredients




1 cup Quinoa
2 cups water
2 teaspoons sea salt
2 celery stalks
 each red, yellow and orange peppers
2 green onions
12 kalamatas olives or sun-dried olives
1 vine ripened tomato, seeded
1/4 cup frozen corn (may be omitted)
1/2 cup chopped fresh parsley
6 mint leaves
6 cloves finely minced garlic
1/2 cup lemon juice
Sea Salt
10 grilled shrimp seasoned with lemon juice and garlic (jui

Preparation

1 Add salt to water and boil. 2 Toast Quinoa for a couple of minutes in a dry pan – moving around so it doesn’t burn (when you hear it pop, count to 5 and remove immediately) 3 Add Quinoa and cook for 12 minutes on a soft boil, or until all the water is soaked into the Quinoa. 4 While cooking the Quinoa, add minced garlic to lemon juice, allow to sit. 5 Remove Quinoa from heat and add lemon juice and garlic mixture, mix well. Allow to absorb and cool. 6 Chop all veg into similar sized pieces (I like about 1/4″ dice). 7 Chop parsley and mint finely. 8 When Quinoa has cooled, mix everything together. Serve with grilled shrimp!

About


I love Tabouli – absolutely love it. But bulgar is still a carb, so I don’t make it often. Recently I thought of Quinoa, why not? Searching for recipes, I found that I wasn’t the first to think of it. Oh well! I usually add any veg I have in the house, keeping in mind that you eat with your eyes first – I think it looks like jewels! And it’s a delicious, healthy salad – if you’re hungry, add grilled shrimp or tuna!