Name: Quinoa Tabbouleh with Corn and Chia
Yield: 6 servings
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

Quinoa Tabbouleh with Corn and Chia

SERVES

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

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.

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Quinoa Tabbouleh with Corn and Chia

Ingredients

Directions

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