Tuesday, October 25, 2011

Quinoa Tabbouleh & Avocado


If you are craving something fresh and light to eat, try this lemony tabbouleh recipe. Tabbouleh is traditionally made with bulgur and can tend to be heavy on the parsley, but quinoa is the basis of this version. This is a recipe from Rancho La Puerta resort in Mexico that was published in Bon Appetit magazine by reader's request. It was one of those recipes that I had torn out and put away years ago. Little did I know what I was missing.
Quinoa is a complete protein so it is a great staple in a vegetarian diet. It contains all nine amino acids that your body does not produce itself and are essential to proper body function. Make and enjoy this delicious dish knowing that you are fueling your body properly.

Makes 4 servings

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons plus 1/2 cup chopped fresh Italian parsley
1 garlic clove, minced
1 cup water
1/2 teaspoon salt
1/2 cup quinoa, rinsed
1/2 cup finely chopped seeded peeled cucumber
1/2 cup chopped seeded tomato
1/4 cup chopped fresh mint
1 medium sized avocado, sliced

Whisk oil, lemon juice, 2 tablespoons parsley, and garlic in small bowl.  Season dressing to taste with salt and pepper.
Bring 1 cup water to boil in a medium saucepan.  Add salt and quinoa, cover. Reduce heat to low, cook until water is absorbed and quinoa is tender, about 13 minutes.
Transfer to large bowl, cool.
Add cucumber, tomato, mint, and remaining 1/2 cup parsley to quinoa.  Add dressing, toss to coat.
Serve with avocado slices and an extra squeeze of lemon.

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