Chilean Quinoa Tabbouleh Recipe
Ingredients
| Quinoa | 2 Cup (16 tbs) | |
| Water | 4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Lemon juice | 5 Tablespoon | |
| Extra virgin olive oil | 1/3 Cup (16 tbs) | |
| Fresh cilantro leaves - 1/2 cup coarsely chopped | ||
| Garlic | 2 Teaspoon, minced | |
| Ripe avocado - 1, preferably Hass, pitted, peeled, and cut into 1/2-inch dice | ||
| Corn kernels | 1 Cup (16 tbs), cooked | |
| Red onion | 1/3 Cup (16 tbs), finely chopped | |
| Plum tomatoes - 4, cut into 1/2-inch dice | ||
| Cucumbers | 1 Cup (16 tbs), diced | |
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.
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.
Chef
