In Love to Eat, Nicole Keshishian Modic teaches you how to listen to your body’s cues around food, discover a more flexible relationship to your diet, and nourish your body with real, whole-foods recipes that celebrate flavor.
The best Quinoa Tabbouleh -
Makes 4 Servings
1. Rinse the quinoa well, then place it in a small saucepan along with the water. Bring it to a gentle boil, then turn down the heat to low, and cook for about 15 minutes, uncovered, until the water has been absorbed. Once the quinoa is cooked, give it a little fluff with a fork, and set it aside to cool.
2. In a large bowl, add the cucumber, tomato, and salt, tossing to coat well, then set the bowl aside. After 10 to 15 minutes, pour out any excess liquid.
3. Cut the thicker parts of the stems off the parsley (keeping some of the stems is okay). Transfer one bunch at a time to a food processor and pulse until finely chopped, about 20 seconds, making sure to leave lots of texture.
4. Transfer each bunch of chopped parsley to the bowl with the cucumber-tomato mixture. Add the cooked quinoa, followed by the mint, green onion, garlic, oil, and lemon juice. Toss everything very well. Taste and add additional salt, oil, and lemon juice if needed--it should really be tangy!