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Chilean Quinoa Tabbouleh

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Ingredients
  Quinoa 2 Cup (32 tbs)
  Water 4 Cup (64 tbs)
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Fresh lemon juice 5 Tablespoon
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs)
  Coarsely chopped fresh cilantro 1⁄2 Cup (8 tbs)
  Minced garlic 2 Teaspoon
  Ripe avocado 1 , pitted, peeled and cut into 1/2 inch dice (Preferably Hass)
  Fresh corn kernels 1 Cup (16 tbs), cooked
  Finely chopped red onion 1⁄3 Cup (5.33 tbs)
  Plum tomatoes 4 , cut into 1/2 inch dice
  Cucumbers 1 Cup (16 tbs), diced into 1/2 inch
Directions

GETTING READY
1. Place quinoa in a strainer and rinse with cold running water.

MAKING
2. In a medium-size pan, place quinoa, add water, and bring to a boil.
3. Reduce heat to medium-low and cover the pan.
4. Simmer for about 10-12 minutes until the liquid is absorbed; quinoa should be translucent.
5. Remove the pan from heat and fluff with a fork.

FINALISING
6. In a large bowl, transfer quinoa and let it cool down to room temperature.
7. Season with the salt and pepper.
8. Folding from underneath the grains to mix.
9. Add 4 tablespoons of lemon juice and oil.
10. Add cilantro and garlic; fold gently.
11. In a separate bowl, toss avocado with the remaining lemon juice to prevent discoloration.
12. Gently fold in corn, onion, tomatoes, cucumbers, and avocado into the quinoa.
13. Adjust seasonings to taste.

SERVING
14. Serve within 2 hours of preparation.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Chilean
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Corn
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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