Recipe Exchange - July 2012


Hispanic and Gladstone camp meetings are this month and with them, come camping and picnicking foods! So this month, we are sharing a picnic-worthy recipe with origins in the Middle East. This light, yet hardy cold salad is made gluten-free with the modification of substituing the traditional bulgar wheat for quinoa. Enjoy!

Have a recipe you love to make this time of year? Share it with us and we'll share it here in the eCommunique! All recipes must be vegetarian or vegan. Please include preparation directions. Send your recipes to: krissy.barber@oc.npuc.org

Tabouli with Quinoa

Ingredients
1 cup quinoa
1 1/2 cups water
2 medium tomatoes, diced small
1/2 English cucumber, diced small
1/2 green pepper, diced small
5 green onions, finely chopped
1 cup fresh parsley, finely chopped
2 tbsp mint, finely chopped
1 lemon, juiced
1 tsp lime zest
3 tbsp olive oil
salt & pepper of your choice to taste

Directions
Rinse quinoa and place in pan with 1 1/2 cups water. Bring to boil, reduce to simmer and cook for 12-15 minutes. Don't lift the lid once you begin to cook it. After cooking, remove from heat and let sit for 5-10 minutes more. Fluff with a fork.

While quinoa cooks, prepare veggies. Once quinoa is finished, place in a salad bowl and add the veggies, parsley and mint. Whisk together lemon juice, olive oil, salt and pepper. Start with 1/2 tsp salt and 1/8-1/4 tsp pepper. Add dressing to tabouli and toss to combine. Keeps well in the fridge.

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