CHEF

Darviny D.

Quinoa Tabbouleh

1 cup
quinoa
1 & 1⁄4 cups
water
1 & 1⁄2 tsp
salt
1 cup
cucumber, finely chopped
1 cup
tomatoes, finely chopped
1 cup
onion, finely chopped
4 tbsp
parsley, finely chopped
4 tbsp
mint, finely chopped
1
lemon, freshly pressed
1
lime, freshly pressed
to taste
basil, finely chopped (optional)
to taste
lemon infused olive oil (optional)

To give this dish a unique twist I used basil as a main flavor but you can also give the dish a more traditional middle eastern flavor by using mint instead.

  1. Bring quinoa, 1⁄2 tsp salt and water to a boil in a medium saucepan over high heat. Reduce the heat and cover, simmering until the quinoa is tender. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork.

  2. Once the quinoa is ready, add the cucumber, tomatoes, onion, parsley and mint and mix together until fully combined. Add the juice of a lemon and lime and the rest of the salt to taste and then add the olive oil and basil.

  3. Mix all the ingredients together thoroughly and transfer to a pretty serving bowl. This is the perfect dish to serve at a family barbeque with fish or chicken fresh from the grill.

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