I know. I’m a bit of a tease.
I told you about how I made these lovely croissants in my last point and even went as far as to show you a picture. And this post isn’t even about how to make homemade croissants.
It’s about Quinoa Tabbouleh that Linda originally made and shared on her blog. I made this as a side dish for my mom on Mother’s Day and we both really liked it! My mom had bought a huge bag of organic quinoa in the hopes of making our meals healthier, and I knew instantly that I had to try out this recipe. It’s very simple to make and is relatively light and delicious. I added one or two extra cloves of garlic because I love that stuff but overall my mom and I enjoyed this!
p.s. the croissants are coming…I promise! 🙂
2 cups quinoa, rinsed well
3 1/2 cups water
1 cup fresh parsley, chopped
4 tomatoes, seeded and diced
1/4 cup fresh lemon juice
Lemon zest for 1 lemon
1/4 cup olive oil
3 cloves garlic, minced
1/4 cup fresh mint, chopped
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
Combine well rinsed quinoa and water in a saucepan. Bring to boil, reduce heat, cover and simmer for approximately 20 minutes or until liquid is absorbed. Fluff the quinoa with a fork and spread out evenly on a baking sheet to cool completely. Combine the cooked quinoa with the remaining ingredients, tossing to combine well. Season to taste with the salt and pepper.
Posted by The Little Spork on May 17, 2011