Pcc Quinoa Tabouleh Food

QUINOA TABBOULEH WITH FETA

Steps:

• Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
• In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
• * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

QUINOA TABBOULEH

Steps:

• Rinse quinoa under cold running water and cook according to package directions. Let cool.
• Add the remaining ingredients and mix to combine.

QUINOA TABBOULEH WITH FETA

Steps:

• Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat, and simmer covered for 15 minutes, until the grains are tender and open (they¿ll have little curly tails). Drain, place in a bowl, and immediately add the lemon juice, olive oil, and 1 1/2 teaspoons of salt.
• In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.

PCC QUINOA TABOULEH

Steps:

• rinse quinoa thoroughly and drain.
• bring broth and quinoa to a boil.
• reduce heat and simmer for 5 minutes.
• turn off heat and let sit for 15 to 20 minutes.
• remove quinoa to salad bowl and let cool completely.
• combine tomatoes, cucumber, green onion, parsley and basil.
• make dressing- combine lemon juice, oil, garlic.
• toss together.
• add salt and pepper to taste.

QUICK QUINOA TABBOULEH

Steps:

• Rinse the quinoa well and place in a pan with about double the volume of water. Bring to the boil, cover, reduce the heat and gently simmer for 10 mins or until the grain unwraps itself. Turn off the heat and leave to cool slightly, then drain any remaining water.
• Season the quinoa, stir in the lemon juice and oil and leave to cool fully. Stir in the other ingredients, then serve.

QUINOA TABOULEH

Steps:

• Cook 2 cups quinoa to 4 cups water bring to the boil. Reduce the heat and cover. Simmer for 15 minutes. Alternately cook to the directions on the pack.
• Set aside on a flat dish, spreading it out to allow it to cool evenly.
• When quinoa is cool, combine all ingredients and serve.

QUINOA TABBOULEH

Steps:

• Cook the quinoa following pack instructions, then set aside to cool.
• Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.