Receita de tabule com quinoa

Ingredientes

• 1 cup uncooked quinoa (rinsed)
• 1 3/4 cups water (or vegetable stock)
• 1/2 teaspoon Kosher salt
• 4 tablespoons lemon juice (freshly squeezed - plus more to taste)
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon kosher salt (more to taste as needed)
• 1/4 teaspoon black pepper
• 1 cup fresh parsley (chopped)
• 1 cup fresh dill (chopped (optional))
• 1/2 cup fresh mint leaves (chopped)
• 1 cup cherry tomatoes (quartered)
• 2 Persian cucumbers (peeled and chopped or 1 English cucumber)
• 3-4 scallions (sliced thinly both white and green parts)

Modo de preparo

1. 1

   Place 1 cup quinoa in a saucepan along with 1 ¾ cups of vegetable stock (or water) and a half teaspoon of kosher salt. Stir to combine, put the lid on, and bring it to a boil over medium-high heat.

2. 2

   Once it comes to a boil, turn the heat down to low and cook for 10-12 minutes or until water is fully absorbed. Turn the heat off and let it rest for 10 minutes. Fluff it with a fork, transfer it to a large salad bowl, and let it cool while working on the rest of the ingredients.

3. 3

   Meanwhile, prepare the dressing by whisking together 4 tablespoons of freshly squeezed lemon juice, ¼ cup extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a bowl. Set it aside.

4. 4

   To assemble the quinoa tabbouleh, add 1 cup of chopped parsley, 1 cup of fresh dill, ½ cup fresh mint, 1 cup of quartered cherry tomatoes, 2 chopped Persian cucumbers, 3 thinly sliced green onions into the bowl with the quinoa.

5. 5

   Drizzle it with the dressing. Give it a gentle toss.

6. 6

   Taste for seasoning and serve immediately.