2 tomatoes, chopped
1 sweet onion, chopped
2 garlic cloves, smashed
2 tablespoons parsley, chopped
Most quinoa you’ll find in the supermarket has already been soaked and rinsed. But another rise won’t hurt it if you prefer to do so. Measure out 1 cup quinoa and put it in a mesh strainer. Rinse under cool water allowing to drain out the bottom. This helps to remove the coating on quinoa, called saponin, that can taste soapy. Again, most quinoa is already pre-rinsed.
Begin by cooking the quinoa. Add the quinoa and chicken broth to a sauce pan and bring to a boil. Cover and simmer over low heat or until the liquid is absorbed. Remove from heat and let cool.
While the quinoa is cooking and cooling, chop your cucumber and tomatoes.
Heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and saute until the onion begins to soften, about 5 minutes.
Knock off or not, sounds great! Looks so pretty with all the veggies in there as well!
I always order tabbouleh at mediterranean restaurants. Your take on it looks fabulous!
I dunno…I usually ski tabbouleh because – while I love herbs – it’s a little heavy with herbs. This looks delicious!
The chicken broth adds a meaty taste to the quinoa salad.