A Middle Eastern salad of mint, cucumber, and lemon juice. Just add flatbread, fresh tomatoes, and a bowl of mixed olives for a relaxing lunch.
2. In a saucepan, combine the quinoa and water. Bring to a boil over medium-high heat.
3. Reduce the heat to medium and cook, uncovered, until all the water is absorbed, about 15 minutes.
4. Set aside to cool.
Mangır ve Kinoa ile Tabbouleh
Serves 6
A. Quinoa:
2 cups (400 g) quinoa (is gluten free)
3 1/2 cups (800 ml) water
2 cups (480 ml) organic kale, remove the ribs, chop finely
1 small organic cucumber, unpeeled, cut into cubes
1/4 cup (60 ml) chopped: red onion and fresh mint leaves
optionals:
1. Rinse the quinoa in a strainer with cold water.optionals:
- 1 cup (240 ml) chopped parsley
- 1 Tbs. (15 ml) chopped coriander (1 tsp./5 ml dried coriander
- black pepper to taste
- 2 scallions, thinly sliced
2. In a saucepan, combine the quinoa and water. Bring to a boil over medium-high heat.
3. Reduce the heat to medium and cook, uncovered, until all the water is absorbed, about 15 minutes.
4. Set aside to cool.
B. Dressing:
2 tsp. (10 ml) organic lemon zest
1/4 cup + 1 Tbs. (75 ml) organic lemon juice
1-2 chopped garlic cloves
2 Tbs. (30 ml) each: tamari soy sauce (or gluten free liquid aminos) & olive oil
1. Whisk together the lemon juice, lemon zest, garlic, soy sauce/liquid amino, and olive oil.
2. Add the kale, cucumber, mint, and red onion. Toss together.
3. Add the cooled quinoa.
4. Mix all the ingredients together.
C. Serve chilled or at room temperature, with plate of sliced tomatoes, bowl of olives, bread, and try a drink of ayran.
http://veggiefernandezs.blogspot.com/2015/11/ayran.html
http://veggiefernandezs.blogspot.com/2015/11/ayran.html
quinoa plants
-modified Clean Green Eats
