Easter Sunday was a blast this year. My friends asked me to make Tabbouleh, so I eagerly obliged. When I realized I had to quadruple the recipe, and that meant a lot of chopping, I recruited my neighbor’s kids for help.
We put on a Disney movie, made a huge mess and had a ball. The Tabbouleh turned out great, and they all learned new skills like squeezing lemons, using the food processor, and measuring.
Here is the recipe to serve 6
1 cup quinoa, rinsed well
8 tbsp fresh lemon juice
½ cup extra virgin olive oil
1 large English hot-house cucumber
1 pint cherry tomatoes cut in quarters
1 cup chopped flat leaf parsley
1/cup chopped fresh mint
2 scallions, sliced thin
1 tsp Celtic Sea Salt
fresh ground pepper
This recipe can be made a day in advance, or all at once.
Bring Quinoa and 1 ½ cup water to a boil in a saucepan over high heat. Reduce heat to low, cover and simmer until Quinoa is tender, about 10 -15 minutes.
Remove from heat the let stand. To cool, spread out on a large tray or chill.
Whisk olive oil, lemon juice, salt and pepper together in a bowl. When Quinoa is cooled transfer to a large bowl and mix in half of the olive oil/lemon juice mixture. Cover and chill.
Add cucumber, tomatoes, chopped parsley, mint and scallions to the Quinoa mixture. Toss together. Drizzle remaining olive oil/lemon juice over the top and toss again. Season with freshly ground pepper and salt as needed.
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