Quinoa Tabouleh from The Peruvian Kitchen by Morena Cuadra
Bulgur wheat has been replaced in this refreshing salad by the wonder seed of the Andes: quinoa. It’s super easy to make, so try it!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1 cup quinoa
- Salt (to taste)
- ¼ cup olive oil
- 1 cup water
- ¼ cup lemon juice
- ½ cucumber, diced
- 4 scallions, sliced
- 1 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- ½ cup fresh mint, chopped
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