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Quinoa Tabbouleh
Quinoa Tabbouleh
Appliance: Rice Cooker - 4 cup capacity and larger.
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This Kitchen Tested recipe is Gluten Free
Quinoa Tabbouleh
   1 cup quinoa
   2 cups water
   1 teaspoon salt (to taste, divided)
   2 tablespoon fresh lemon juice
   1 garlic clove, finely minced
   1/2 cup good quality olive oil
   Pepper, to taste
   1 large English cucumber, quartered and cut in half inch pieces
   1 pint cherry or grape tomatoes, halved
   2/3 cup chopped fresh parsley
   1/2 cup chopped fresh mint
   2 green onions, thinly sliced
   1/2 to 1 teaspoon mint simple syrup (optional)

Rinse quinoa thoroughly in a fine mesh stainer, or by swirling in several changes of water, then drain. Add quinoa, water and 1/2 teaspoon salt to the inner bowl of your rice cooker and push Cook button. Use white rice setting, if applicable.

While the quinoa is cooking, mix together lemon juice and garlic, and allow the garlic to soften for about 30 minutes.

When rice cooker switches to Keep Warm, turn off or unplug your machine. Allow quinoa to rest, without opening rice cooker, for 5 minutes. Spread quinoa over a rimmed cookie sheet or large tray and cool for at least 10 minutes.

In a large bowl, whisk together the lemon juice, garlic, olive oil and pepper. Stir in quinoa and remaining ingredients (except syrup). Season to taste with additional salt and pepper. Depending on the sweetness of the cucumber and tomatoes, you may wish to add a little mint simple syrup or sugar to the salad. Begin with a very small amount and adjust accordingly, to taste.

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