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Quinoa Tabouli PDF Print E-mail

KosherEye.com

quinoatabouli

Adapted from Ancient Harvest Quinoa

We think that this is a lovely summer luncheon salad or side dish. Serve at room temperature or cool.

Ingredients:

2 cups Ancient Harvest quinoa, cooked a/drained
1 teaspoon fresh basil
1/2 cup fresh chopped parsley
1/2 cup lemon juice
1/2 cup chopped scallions     
3 medium ripe tomatoes, chopped
1/4 cup olive oil
2 Tablespoons fresh chopped mint
Salt and pepper to taste
1 garlic clove, minced
1/4 cup black olives, sliced
Lettuce

Directions:

Cook quinoa according to directions on box.

Place all ingredients, except lettuce and olives, in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Line a salad plate with lettuce . Top with Tabouli salad and garnish with olives.

Notes:

Yield: Serves 4

Optional suggestions from KosherEye – Top with boneless grilled chicken or salmon, or kosher faux shrimp such as Dyna-Sea brand.

Recipes:Salad, Quinoa, Parve, Kosher

 
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