Delicious peruvian meal that you can easily make at home.
The Tabbouleh has its origins in the Arab world, which contributed many ingredients, spices, and dishes to Spanish cuisine, which in turn brought those ingredients to Peru. So to return the favor, this Quinoa Tabbouleh combines the mother grain of the Incas with lemons, limes, parsley, mint, onions, red peppers, and corn in a chilled salad.
- 1 cup quinoa
- 1 tablespoon canola oil
- 1 clove garlic
- 1/2 teaspoon salt
- 2 cups water
- 1/4 cup diced red pepper
- 1 teaspoon olive oil
- 1/4 cup diced red onion
- 1/4 cup corn
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1 lemon
- 1 lime
- 1/4 cup olive oil
- In addition to the ingredients above, you’ll need a pot to cook the quinoa, a skillet to sauté the red pepper, a small bowl to mix the dressing, and a large bowl for the salad.
- Mince the garlic and rinse the quinoa with running water until the water runs clear. Drain thoroughly.
- Sauté the garlic with the canola oil in a pot over medium heat and add salt.
- When the garlic starts to brown, add the washed quinoa and stir to coat the grains of quinoa with the oil and garlic.
- Add 2 cups of water to the pot, turn heat to high and bring to a boil, uncovered. Wait for the water to reduce to the level of the quinoa, about 10 minutes.
- Reduce heat to a simmer and cover until quinoa cooks completely, about 10 more minutes.
- Transfer the cooked quinoa to a large bowl and set aside to cool.
- Wash all the ingredients. Dice the onion and red pepper. Chop the parsley and mint. Measure the corn.
- Sauté the red pepper in a skillet with olive oil over medium heat, a few minutes until it just begins to brown. Set aside.
- Squeeze juice of 1 lemon and juice of 1 lime in a small bowl. Add 1/4 cup of olive oil and mix.
- Add the chopped ingredients to the quinoa and mix well. Add the lemon, lime, and olive oil dressing and mix well.
- Cover and refrigerate for 1 or 2 hours.
- Serve in small plates and garnish with a sprig of mint.
Recipe | Quinoa Tabbouleh
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