Quinoa Tabbouleh Salad w/ Preserved Lemon
I say “salad” as this doesn’t have near the ratio of parsley to grains as a standard tabbouleh would have. Still, the ingredient list matches up. So far I’ve only made it using the Red Quinoa available from Trader Joe’s. Gives it a nice, hearty color.
As for the preserved lemons, this is something I’ve gotten into ever since a friend with a too-small kitchen unloaded a large mason jar of them on me. I’ve since made my own following this guide. It’s really remarkably easy and they give lots of dishes a remarkably tasty flavor. Jennifer loves them.
Quinoa Tabbouleh Salad w/ Preserved Lemon
By Published: June 28, 2010
I say "salad" as this doesn't have near the ratio of parsley to grains as a standard tabbouleh would have. Still, the ingredient list …
Ingredients
- 3 cups quinoa cooked
- 2 plum tomatoes seeded (optional) & chopped
- 2 persian cukes diced
- 1/2 cup red onion minced
- 1 cup flat leaf parsley minced
- 1/2 perserved lemon maybe 2-3 oz?
- 2 T fresh lemon juice
- 1/4 cup olive oil
- ground pepper to taste
Instructions
- Toss the first five ingredients together.
- Blend the rest of the ingredients separately in a food processor or with an immersion blender.
- Pour dressing over salad and toss again.
- Cuisine: Mediterrarean
- Course: Side Dish
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Posted: June 28th, 2010 under Recipes.
Comments: 1
Comments
Comment from http://www.innatbowmanshill.com
Time: April 20, 2013, 4:52 am
I personally ponder why you labeled this posting, “f00die Quinoa Tabbouleh Salad
w/ Preserved Lemon”. In any case I enjoyed the blog!
Regards-Teddy
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