Page 43 - SCMHCC Holiday Favorites Cookbook

QUINOA TABBOULEH

From the Kitchen of Chelsea Nguyen

Ingredients:
1 cup quinoa, rinsed

½ tsp. kosher salt
2 Tbsp. lemon juice

1 garlic clove, minced ½ cup
olive oil
Black pepper

1 large Enclish
cucumber, cut into ¼

inch pieces
1 pint cherry tomatoes,

halved
2/3 cup flat-leaf

parsley, chopped
½ cup fresh mint,
chopped

2 scallions, thinly sliced

NOTE: rinse quinoa until minimal bubbles
come up while rinsing NOTE: 1 clove garlic=1
tsp. minced garlic

Directions:

Bring quinoa, salt, and 1 ¼ cups water to a boil in a med. saucepan over high heat. Reduce

heat to med-low, cover, and simmer about 10 minutes. Remove from heat and let stand,

covered for 5 minutes. Fluff with a fork and let cool. Whisk lemon juice and garlic in a small

bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Transfer to a large

bowl and mix in ¼ cup of dressing. Cover and chill. Add remaining ingredients to the bowl.
Season to taste with salt and pepper. Drizzle remaining dressing over.