Quinoa Tabbouleh Salad - alive magazine

Name: Quinoa Tabbouleh Salad - alive magazine
Ingredients: 1/2 cup (125 mL) quinoa; 1 tsp (5 mL) butter; 1 cup (250 mL) chicken stock, preferably homemade; 5 tomatoes, diced very small; 3 cloves garlic, minced; 2 large bunches fresh parsley, chopped fine; 1 cup (250 mL) fresh mint leaves, chopped fine (preferably spearmint, but peppermint is acceptable); 1 bunch green onions, chopped fine; 1 Tbsp (15 mL) lemon juice; 1/4 cup (60 mL) extra-virgin olive oil; 1 pinch hot red pepper flakes or 1 dash hot sauce; Salt; pepper

www.alive.com

My personal preference is to use quinoa in place of bulgur wheat. Please use organic ingredients when available. 1/2 cup (125 mL) quinoa 1 tsp (5 mL) butter 1…

View full recipe on www.alive.com

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 www.alive.com.

Share this recipe:

Cooking tools:

Skillet
Saucepan
Stove
Mixing bowl
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Spoon

Ingredients

1/2 cup (125 mL) quinoa
1 tsp (5 mL) butter
1 cup (250 mL) chicken stock, preferably homemade
5 tomatoes, diced very small
3 cloves garlic, minced
2 large bunches fresh parsley, chopped fine
1 cup (250 mL) fresh mint leaves, chopped fine (preferably spearmint, but peppermint is acceptable)
1 bunch green onions, chopped fine
1 Tbsp (15 mL) lemon juice
1/4 cup (60 mL) extra-virgin olive oil
1 pinch hot red pepper flakes or 1 dash hot sauce
Salt
pepper