*  Exported from  MasterCook  *
 
                              QUINOA TABBOULEH
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salad                            Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Quinoa
    1                    14.5-oz can vegetable broth
    2       tb           Pine nuts
    8                    Cherry tomatoes, each cut
                         Into eighths
    2                    Green onions, thinly sliced
      1/4   c            Finely chopped parsley
    1       tb           Finely chopped mint
    1       tb           Finely chopped cilantro
    4       tb           Fresh lemon juice
    2       tb           Olive oil
      1/4   ts           Salt
 
   1. Put the quinoa in a fine sieve and rinse well with water.  (This will
   remove the bitter coating of the quinoa.)  Drain well.
   2. Put into a large nonstick skillet and toast 3 minutes.  Add the
   vegetable broth and bring to a boil.  Cover, reduce the heat to
   medium-low, and cook 12 minutes.  Drain well.  Spread onto a paper-towel
   lined baking sheet or plate and let sit about 5 minutes to absorb excess
   liquid.  Transfer to a bowl.
   3. Put the pine nuts into a small skillet and place over medium heat.
   Time 5 minutes, shaking the pan occasionally, and remove from the heat.
   Let finishing toasting in the hot skillet.
   4. Combine the quinoa, pine nuts, tomatoes, green onions, parsley, mint
   and cilantro.  Combine the lemon juice, olive oil and salt in a small jar.
   Pour over the salad, mixing well.  Refrigerate; bring the salad to room
   temperature before serving.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving