Quinoa Tabbouleh with Corn and Chia
SERVES
6PREP TIME
00 minCOOK TIME
00 minIngredients
1 cup quinoa
2 tablespoons chia seeds
¼ cup plus 2 tablespoons extra-virgin olive oil
1½ cups diced ripe tomatoes (2 medium)
1 cup chopped flat-leaf parsley
¾ cup freshly cut corn (from 1 large ear)
2 scallions, trimmed and very thinly sliced
2 tablespoons fresh lemon juice
1 garlic clove, minced
Sea salt and freshly ground pepper
Directions
-
Cook the quinoa according to package directions, then spread on a towel and let cool. Transfer the quinoa to a bowl and stir in the chia seeds and 2 tablespoons of the oil. Cover and refrigerate for 1 hour or overnight.
-
Add the tomato, parsley, corn and scallion and toss well. In a small bowl, mix the lemon juice, garlic, ½ teaspoon salt and ¼ teaspoon pepper; using a fork, mix in the remaining oil. Pour the dressing over the tabbouleh, toss well and season to taste.
Good food brings people together.
So do good emails.
Good food brings people together.
So do good emails.
