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!
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Tabouli with Quinoa
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
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.