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Quinoa Tabbouleh

RecipeFeed.com — 2008-08-20T05:39:30+01:00

1 c Quinoa
1 14.5-oz can vegetable broth
2 tb Pine nuts
8 Cherry tomatoes, each cut
Into eighths 2 Green onions, thinly sliced
1/4 c Finely chopped parsley
1 tb Finely chopped mint
1 tb Finely chopped cilantro
4 tb Fresh lemon juice
2 tb Olive oil
1/4 ts Salt
1. Put the quinoa in a fine sieve and rinse well with water. (This will
remove the bitter coating of the quinoa.) Drain well. 2. Put into a large nonstick skillet and toast 3 minutes. Add the
vegetable broth and bring to a boil. Cover, reduce the heat to medium-low, and cook 12 minutes. Drain well. Spread onto a paper-towel lined baking sheet or plate and let sit about 5 minutes to absorb excess liquid. Transfer to a bowl. 3. Put the pine nuts into a small skillet and place over medium heat.
Time 5 minutes, shaking the pan occasionally, and remove from the heat. Let finishing toasting in the hot skillet. 4. Combine the quinoa, pine nuts, tomatoes, green onions, parsley, mint
and cilantro. Combine the lemon juice, olive oil and salt in a small jar. Pour over the salad, mixing well. Refrigerate; bring the salad to room temperature before serving.

Quinoa Tabooli

RecipeFeed.com — 2008-08-20T05:39:30+01:00

2 c Cooked AM Quinoa
1 c Chopped parsley
1/2 c Chopped green onion
1 Garlic clove; pressed
1/2 ts Basil
1/2 c Lemon juice
1/4 c AM Unrefined Olive Oil
1/8 ts Sea salt (optional)
1/8 ts Pepper (optional)
Whole lettuce leaves Mix first 9 ingredients and place in a salad bowl lined with washed lettuce leaves. Refrigerate for at least two hours to let flavor blend. Fresh mint and black olives make nice garnishes for this dish. Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

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Mideastern Cashew Pitas

RecipeFeed.com — 2008-08-20T05:39:30+01:00

1/2 c Plain yogurt
2 ts To 3 tsp snipped fresh
Cilantro or parsley Pinch of curry powder 1/2 c Dry roasted cashews
1/2 c Chopped cucumber
1/2 c Chopped red and-or green
Sweet pepper 1/4 c Chopped red onion
2 Pita rounds; split crosswise
In a medium mixing bowl stir together yogurt, cilantro or parsley, and curry powder. Stir in cashews, cucumber, sweet pepper and red onion. Spoon evenly into split pita rounds. Source: The Times-Colonist Sept 28/94 From the collection of Karen Deck

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