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Post by kickingfrog on Mar 1, 2011 15:00:20 GMT
Ian Marber's South American style tabbouleh
Will keep in fridge for up to three days.
120g (4 oz) quinoa 250ml (8 fl oz) water, with a pinch of bouillon powder added 1/2 cucumber, diced 2 medium tomatoes, diced 2 spring onions, finely sliced Juice of 1/2 lemon A small bunch each of fresh mint and parsley, finely chopped. 1 tablespoon olive oil
Gently simmer quinoa and water in a small pan for 15 minutes or so until all the water is absorbed [I found it took longer and needed stirring from time to time].
Meanwhile, chope the remaining ingredients. Once the quinoa has cooked, stir in the vegetables. Transfer to a bowl and allow to stand in fridge for 10-15 minutes to let the flavours develop. Drizzle over the olive oil, season with freshly gr blk pepper and serve.
....Enjoy!
From Caro on Yahoo uk_coeliac
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