Red Quinoa Tabouleh

Posted on 08. Nov, 2010 by in Uncategorized

I could probably live on this and be happy.  This is a food that feels so good in my body, happy in my mouth and leaves me with a feeling of contentment.  I cook two cups of well rinsed red quinoa.  Let the quinoa cool thoroughly.  Add it to about 10 bunches of parsley that has been washed well and hand chopped.  The hand chopping is a labor of love but worth it because the parsely is crisp and crunchy.  Machine chopping leaves the parsely stringy and too wet.

I mix a 50/50 porportion of chopped parsely to cooked quinoa.  Add about 1 tablespoon of salt, about 1/2 cup of fresh lemon juice, 3 tablespoons of minced garlic, about 1/3 cup of olive oil and a cup of sliced cherry tomatos.  Mix well and enjoy for several days.

6 Responses to “Red Quinoa Tabouleh”

  1. Rebecca Arora 9 November 2010 at 10:23 pm #

    YUM! I’ve been playing with quinoa a lot lately and delighted to have a new recipe. Thank you, EJ. Beautiful site!

    • ej 12 November 2010 at 12:21 am #

      Thank you! Enjoy!
      EJ

  2. Briles 15 November 2010 at 6:05 pm #

    This is delicious and such an easy recipe to follow. Thank you, EJ. I look forward to more of your recipies!

  3. Maggie 3 January 2015 at 2:08 pm #

    This is just the perfcet answer for all of us

    • EJ 3 January 2015 at 5:39 pm #

      It’s great with hummus, feta and olives! Enjoy

  4. levitra 13 April 2015 at 7:09 am #

    But what’s the advantage of having special mortar boats instead of having normal mortars, loading them onto a barge for transportation, unloading near the target, situate them at the site with optimal sight lines, firing arcs and range and then using them? There isn’t much advantage – and specialist mortar barges would have several disadvantages as pointed out above.

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