I´m beginnig to get acostumed to quinoa in all its variants: red quinoa, white quinoa…It´s a good substitute for cus-cus, and it can be cooked as a sweet or as a normal dish.
This taboulé salad admits a lot of variations: you can add orange juice instead of lemon juice, add red/green pepper… to everyone´s taste. But it´s important to let it rest some hours, as flavours will come together and the overall taste will improve a lot.
- 1 cup of rinsed quinoa (red or white)
- 2 tomatoes, very well minced
- 1 onion, minced
- 1 cucumber
- Parsley, mint
- Juice from 1 lemon
- Cumin, pepper
- Olive oil
- Black olives
First of all, rinse well the quinoa (about 3 times), and place in an small saucepan. Cover with water, double the volume. Add some cumin, salt and pepper to taste. Cook on medium-low heat for 15 minutes, until it has absorved all the liquid and the quinoa is tender. Cover and set aside.
In the meanwhile, mix the minced vegetables: tomatoe, onion, cucumber, black olives and add minced parsley and mint. Add this mixture to the quinoa, and add the lemon juice then. Sprinkle with olive oil, and set in a bowl in the fridge, let it settle. This dish is better made the day before, and is very refreshing in the summer.