Quinoa Tabbouleh

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the quinoa thoroughly under cold running water in a fine-mesh sieve.

   Ca. 2 min.

   Kokkens note: Rinsing removes saponin, which can make quinoa taste bitter.

2. 2

   Combine the rinsed quinoa and water in a small saucepan.

3. 3

   Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.

   Ca. 15 min.

   Kokkens note: Do not lift the lid during cooking.

4. 4

   Remove the saucepan from heat and let it sit, covered, for 5-10 minutes to steam.

   Ca. 10 min.

   Kokkens note: This step makes the quinoa fluffy.

5. 5

   Fluff the cooked quinoa with a fork and transfer it to a large bowl to cool completely.

   Ca. 5 min.

   Kokkens note: Ensure the quinoa is cool before mixing with herbs, otherwise, it can wilt them.

6. 6

   While the quinoa cools, finely chop the fresh parsley and fresh mint.

   Ca. 5 min.

7. 7

   Dice the cucumber and tomato into small, uniform pieces.

   Ca. 5 min.

8. 8

   Thinly slice the green onion.

   Ca. 2 min.

9. 9

   In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.

   Ca. 2 min.

10. 10

    Add the cooled quinoa, fresh parsley, fresh mint, cucumber, tomato, and green onion to the large bowl.

11. 11

    Pour the dressing over the quinoa and vegetables.

12. 12

    Gently toss all ingredients until well combined.

    Ca. 1 min.

13. 13

    Taste and adjust seasoning if needed.