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Quinoa Tabbouleh (Salpicon De Quinua)

A home-style Quinoa Tabbouleh (Salpicon De Quinua) made with Quinoa, Water, Extra Virgin Olive Oil, Fresh Lime Juice Or Lemon Juice, and Ripe Tomatoes. It takes about 3 hr and serves 8. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 4 cup
• 3 tbsp
• 3 tbsp
• 2
• 1
• 3
• 1
• 1
• 1/4 cup

Method (preview)

1. 1

   PREP: Rinse the quinoa in a large bowl-strainer under cold running water, rubbing it with your fingertips until the water draining from the strainer runs clear.

2. 2

   Bring the quinoa and the water to a boil in a medium saucepan over medium heat.

3. 3

   Reduce the heat and simmer until the water has been absorbed and the grains are translucent, about 10 to 15 minutes.

4. 4

   Transfer the cooked quinoa to a large bowl, allow it to cool to room temperature, and then chill it, covered, in the refrigerator, for at least 1-1/2 hours.

5. 5

   Mix together the olive oil and the lime or lemon juice in a small bowl.

6. 6

   Stir the dressing into the quinoa.

7. 7

   Add the tomatoes, cucumbers, scallions, garlic, serrano or jalapeno chiles, parsley or cilantro, and dill or mint and toss gently.

8. 8

   Taste and season with salt and black peppers as needed.

9. 9

   Spoon the quinoa salad on large plates, and garnish.

10. 10

    MC-PER SERVING: 243CAL, 8.3G fat (29.5% cff). 36.9g carbs

11. 11

    INDEX: Appetizers Eat-Lf Grains Quinoa Salads Xtended-Prep