Quinoa Tabbouleh
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups water | |
| 2 cups quinoa | Uncooked |
| ½ teaspoon salt | |
| ¼ cup olive oil | |
| ¼ cup lemon juice | |
| 2 large tomatoes | Washed, trimmed and diced |
| 1 cucumber | Washed, trimmed and diced |
| 4 green onions | Washed, trimmed and diced |
| 2 carrots | Washed, peeled and minced. |
| 1 cup fresh parsley | Washed, trimmed and chopped or use ½ cup dried parsley |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a saucepan bring water to a boil. | |
| 2 | Add quinoa and a pinch of salt. | |
| 3 | Reduce heat to low, and cover. | Internal temperature 135 F. |
| 4 | Simmer for 15 minutes. | |
| 5 | Allow to cool to room temperature; fluff with a fork | |
| 6 | Meanwhile, in a large bowl, combine olive oil, salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa. |
Posted in Side Dish, Starch Side Recipes
