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Wednesday, September 14, 2011

Taboulleh

1 1/2 cups quinoa
1/2 onion, minced
1/2 green pepper, chopped
1-2 large tomatoes, chopped
1 bunch parsley, minced
scant handful fresh mint, minced
juice of 2 lemons
1/2 cup olive oil
1 tsp. salt
freshly ground black pepper

Cook quinoa according to package directions (or mine-see below).  Add remaining ingredients and serve cold or at room temperature.

Tip #1:  I like to add the chopped onion directly to the hot quinoa and let it sit for a bit...it cuts down on the harshness of the onion.

Tip #2:  I actually ignore package directions and cook quinoa just like pasta.  Bring water to a boil, add quinoa, and cook until tender.  Drain.

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