3/5/13

Quinoa Tabbouleh

3-4 cups cooked quinoa *
juice of 2 lemons
zest of one lemon
1-2 large english cucumbers, peeled and diced
5 roma tomatoes, diced
8 scallions, finely chopped
1 1/2 cups cooked chickpeas
1 T dried parsley or 1/2 cup chopped fresh
salt and pepper to taste

  • Combine all ingredients and mix well
  • refrigerate,  serve chilled
* (2 1/4 rice cooker cups)
* for Pesach, leave out chickpeas

No comments:

Post a Comment