qui-bbouleh
Protein (lysine) in quinoa and chickpeas — no need for the bulgar wheat.
quinoa and tabbouleh -- quibbouleh
Author: story of a kitchen
Recipe type: salad
Prep time:
Cook time:
Total time:
Ingredients
- 1 cup uncooked quinoa
- 1¾ c water
- 2 fat tomatoes, diced
- 1 medium-sized English cucumber
- 1 cup fresh parsley, measured first then chopped very finely
- 5-7 green onions, chopped
- 1 can garbanzo beans (or other legume) (about 1½ to 2 cups cooked)
- 1 juicy lemon
- ¼-1/3 c good olive oil (quality makes a difference!)
- Salt and pepper, to taste
Instructions
- Rinse, rinse, rinse that quinoa to rid it of its soapy film. Combine the rinsed quinoa and the 1¾ cup water in a small saucepan and turn to medium heat. Simmer for 15 min. Off the heat, and keep covered to steam for 10 min. Fluff with fork and allow to cool.
- In a large bowl, add the rest of the ingredients and mix slightly.
- When quinoa is cooling, add lemon juice and olive oil, mix, and season with salt and pepper to taste.
- Mix cooled quinoa to bowl of vegetables. Taste to adjust salt and pepper.
