Looking that new twist on an old favorite. Whether you are looking for something to do with that most nutritious grain Quinoa or looking for a gluten free salad for your summer table this CaveChick version of Tabouli it #1.
Spice it up CaveChick style and enjoy!
CaveChick Quinoa Tabouli Recipe
1 cup quinoa
2 cups water
1 lrg tomato, sliced and diced (approx. 1 1/2c)
1 lrg cucumber, sliced and diced (approx. 2 1/2c)
1 garlic tip, sliced thin*(if available)
2 lrg green onions, sliced thin (approx. 1c)
2 cups curly leaf parsley, chopped
2 lrg lemons, juiced w/ pulp (approx. 1/2)
1/4 cup flax oil
salt and pepper to taste
Bring quiona and water to boil in saucepan. Reduce heat. Simmer until water absorbed. Approx 15 min. Cool.
Meanwhile, slice, dice and chop veggies. Put in large bowl. Juice lemon. Add to veggie mixture with flax oil. When cooked quiona is cooled add to veggie mixture.
Season with salt and pepper. Chill or serve at room temperature.
*Garlic tops are a tasty treat available in the late spring/early summer. It is the above ground flower of the garlic plant that is cut before it is ready to flower. This forces the growing powers of the plant to the bulb. It has a light garlic flavor you can add to any recipe. I get my garlic tops from my Organic CSA farm. I have seen them available at Whole Foods this season. When garlic tops are available buy a few. These keep well in the crisper of the refrigerator and will add flavor and nutrition to your meals all summer long.