Tasty Tuesday - From my Peak Condition Project Cookbook- Check it out- free shipping to anywhere in Ireland- bootcampdublin/products/cookbook/ Chicken Quinoa Tabbouleh Using Quinoa instead or bulgur wheat in this Middle Eastern dish provides first-class protein and delicious salad.. • For the Dressing • 1/4 cup fresh lemon juice • 2 tablespoons extra virgin olive oil • 1/2 teaspoon salt • 1/4 teaspoon freshly ground black pepper • 2 garlic cloves, minced For the Salad • 5oz (142g) Quinoa (2 parts liquid to 1 part Quinoa) • 1/4 medium-sized cucumber, sliced lengthways into quarters, then finely sliced horizontally (making tiny triangles) • 2 good handfuls of cherry tomatoes, chopped to the same size as the cucumber 4 spring onions, finely sliced • Good handful of fresh mint, finely chopped • Good handful of fresh flat-leaf parsley, finely chopped • Bring the quinoa to the boil in a saucepan, then cover, reduce the heat and simmer for approximately 10-12 minutes until the liquid is absorbed and the grains are fluffy. Place the quinoa in a bowl and leave to cool. • Combine dressing ingredients in a large bowl, stirring with a whisk and allow sit. • When the quinoa is a at room temperature, mix in the chopped vegetables and herbs into the bowl with the dressing in it, taste to check the flavor and adjust accordingly. • Place in the fridge for at least an hour to allow the flavors to develop. • Add a grilled or stir fried chicken breast
Posted on: Tue, 13 Aug 2013 07:49:11 +0000
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