Cooking Corner Featured Recipe

Quinoa Tabbouleh Salad

We prepared this recipe on stage at the NWI Food Truck Festival.  Our young chefs also prepared this at Week 1 of summer camp.  Full of protein-nutrient quinoa, juicy tomatoes, crisp cucumbers and fresh herbs this it the PERFECT summer side dish.  Since it doesn't have dairy or mayo, it works well for outside parties.  Try it yourself and let us know the results!!

Yield: approximately 6-8 servings

¾ Cups white quinoa
1 ½ Cups water
Salt
¾ Cup diced tomato (seeded if using large)
½ Cup finely chopped fresh parsley
1 Medium cucumber, peeled, seeded and diced
¼ Cup thinly sliced scallions
¼ Cup extra-virgin olive oil, more as needed
3 Tablespoons fresh lemon juice, more as needed
¼ Cup chopped fresh mint
Freshly ground pepper to taste

Bring the quinoa, water and about ¼ teaspoon salt to a boil in a small saucepan over high heat. Cover, reduce heat to medium-low and simmer until the water is absorbed and the quinoa is translucent and tender, 10-15 minutes. Immediately fluff the quinoa with a fork and turn out onto a baking sheet to cool.

When cool, fluff again and transfer to a large bowl. Add the tomato, parsley, cucumber and scallion and mix to combine. In small jar, shake together oil and lemon juice until incorporated. Add to the quinoa and toss well. Taste and season as desired with salt and freshly ground pepper. Cover and refrigerate to allow flavors to mingle, at least 2 hours or as long as overnight.

Before serving, allow to sit at room temperature about 30 minutes. Stir in mint. Taste and add more oil-lemon juice dressing, salt and/or pepper as necessary.

(to print click on pdf on right)