Another great recipe that the editors of the New York Times raved about. I ate leftovers for two days, with a slightly bigger smile on the last time. It gets better and better. I adore colorful food. And clothes. And earrings.
RED QUINOA “TABBOULEH”
(slightly modified from The New York Times)
1 cup red quinoa (or a mixture of colors)
3 cups wate
Salt to taste
½ cup fresh lemon juice½ teaspoon ground cumin
¼ cup extra virgin olive oil
1 cup finely chopped flat-leaf parsley
¼ cup finely chopped fresh mint
1 red bell pepper, chopped
1 cup finely diced cucumber
1 pound ripe tomatoes, cut in small dice
Rinse the quinoa thoroughly, and combine with the water and salt to taste in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return the quinoa to the pot. Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. This gives the quinoa a perfect texture.
Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil, and toss with the cooled quinoa. Add the remaining ingredients, and toss together. Taste and adjust seasoning.
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Comments: We enjoyed it with grilled chicken breasts, for a very simple but delicious dinner. It became my lunch for the following two days, on the second time I added a sunny-side egg on top. Heaven. I hope purists will forgive the tabbouleh label in the recipe, but I was not the one who started. The New York Times was the first sinner. I just went along with it, but added the quotation marks to protect my reputation as a food blogger. At any rate, tabbouleh or not, make this recipe. It is super refreshing and satisfying.
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