Personal Chef Cheryl Mochau Makes Tabbouleh Salad


Published 05/01 2014 11:19AM

Updated 05/01 2014 01:00PM

Tabouleh Salad serves 4
By: Cheryl Mochau

1 cup pre-washed quinoa
2 cup water

1/2 cucumber, diced
3 small Roma tomatoes
1/2 small red onion, finely chopped
1 cup fresh parsley, finely chopped
1/2 cup fresh mint leaves, finely chopped

4 tablespoons olive oil
3 tablespoons lemon juice
2 large garlic cloves, peeled, crushed, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper

To prepare Quinoa, place the portion you will use in a saucepan with the the water.
Cover with a lid, bring to a boil,
immediately lower the heat to very low, simmer 12 to 15 minutes, or until all liquid is absorbed. Remove from the heat, let it continue to steam for a few minutes.
Remove the lid, fluff with a fork.
Allow the Quinoa to cool while preparing the remaining recipe.

Prepare the cucumber, tomatoes, onion, parsley and mint as indicated.
Place the veggies in a large bowl, set aside.
In a smaller bowl, prepare the vinaigrette by whisking the olive oil, lemon juice, garlic, salt and pepper.
Spoon 3 tablespoons of the vinaigrette over the vegetables, toss to coat.
Just before serving, place the cooked Quinoa in the bowl with the seasoned vegetables, toss to coat, adding more of the vinaigrette if needed, but just enough to moisten it.
Serve the remaining vinaigrette on the side.

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