1c any color
quinoa
2c water
1-2t pink
Himalayan salt
black and
red ground pepper
3 lg. cloves
minced garlic
½c caper
berries
1 lg. leek –
sliced very thin
2 chopped
tomatoes
2 chopped
pickling cucumbers
1 bunch
cilantro – slice-chopped
1 lemons for
juice and zest
½c± extra
virgin olive oil
Combine
quinoa and water, bring to a boil and simmer, about 20 minutes, until the water is
absorbed. In a large bowl, combine remaining ingredients, add warm
quinoa, toss, chill for several hours and serve. Tabouli is a
favorite of mine. A cold, middle eastern salad that is so fresh and
good, as a side or all by itself. There are a lot of variations that
can be made with a recipe like this, so be creative. At the end, I
swapped out the canellinni beans (shown) for black beans, since their
texture goes better with the other ingredients. . .Lin
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