PCC Quinoa Tabouli

PCC Quinoa Tabouli

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  • 1 1/2 cups red quinoa
  • 2 1/3 cups water
  • 1/3 cup lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon minced garlic
  • 1 tablespoon dried mint
  • 1/3 cup extra virgin olive oil
  • 1 cucumber, peeled and diced
  • 3 Roma tomatoes, diced
  • 1/2 bunch green onions, thinly sliced
  • 2 tablespoons fresh mint, cut into ribbons
  • 1/2 bunch cilantro, coarsely chopped


Rinse quinoa in cold water in a fine mesh colander and let drain.

Bring water to a boil. Add quinoa, stir, and bring to a full rolling boil. Cover and reduce heat to a simmer; simmer for 5 minutes. Turn off heat and let quinoa slowly finish cooking for another 10 minutes. Let cool in the refrigerator.

In a bowl mix together lime juice, salt, pepper, garlic, dried mint and olive oil.

When quinoa has cooled, toss with cucumbers, tomatoes, green onions, mint, cilantro and dressing.

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