A little bit of a rut , dinner wise, with the rice. So, THANKS MARTHA:
1 cup quinoa
1 1/2 cups water
1 teaspoon coarse salt
2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped fresh basil leaves
1 1/4 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
1 teaspoon finely grated lemon zest
3 to 4 tablespoons fresh lemon juice (1 to 2 lemons)
1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice (about 1 cup)
1/2 cup extra-virgin olive oil
1 medium tomato, cut into 1/4-inch dice (about 1 cup)
QUINOA TABBOULEH
1 cup quinoa
1 1/2 cups water
1 teaspoon coarse salt
2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped fresh basil leaves
1 1/4 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
1 teaspoon finely grated lemon zest
3 to 4 tablespoons fresh lemon juice (1 to 2 lemons)
1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice (about 1 cup)
1/2 cup extra-virgin olive oil
1 medium tomato, cut into 1/4-inch dice (about 1 cup)
1 comment:
Yum, yum. Give me some flatbread and yogurt, and I'd be a most happy camper.
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