Cool Summer Meals: Quinoa 'Tabbouleh'
Nobody wants to cook anything in this scorching August weather. Here's how to alleviate that problem with minimum time over a stove. While not technically 'Tabbouleh' by use of the grain, Quinoa can add a twist plus more protein to this great summer dish.
- 1 Cup tri-color Quinoa
- 4 cups diced cucumbers
- 4 cups diced tomatoes
- 1 diced whole red or white onion
- 4 fresh squeezed lemons
- 2 cups chopped flat parsley or cilantro
- 3/4 cup extra virgin olive oil
- 1/2 cup Balsamic vinegar
Bring (1) cup of tri-color Quinoa to a boil in a small pot (rule of thumb: 2:1 Water / Grain ratio) simmer it down until moist. Remove from heat and let cool, spoon into large mixing bowl.
Add diced ingredients along with olive oil, balsamic vinegar and lemon juice to taste. Let chill in refrigerator at least one (1) hour before serving.