Brought to you by

Quinoa Tabbouleh with Corn and Chia

May 8, 2018

Photo Credit: Margot Foster

Quinoa Tabbouleh with Corn and Chia

SERVES

6

PREP TIME

00 min

COOK TIME

00 min

Ingredients

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

  1. 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.

  2. 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.



  • Hidden
  • Hidden
  • Hidden
  • Hidden
  • Hidden





Related