Sunday, June 21, 2009

recipe creation: mexican tabouleh

I had some red quinoa that has been sitting in a mason jar on top of my fridge for WAY too long. (note: quinoa is a grain so it doesn't go bad as long as it's stored air tight and out of the sun) so I decided to make it into something interesting. This is what I came up with and it was soooo tasty!

If you want/need to, you can prepare any part of this or the entire dish a day ahead.

Shannon's Mexican Tabouleh Salad

> 1 cup dry quinoa

cook like you do rice, then let cool.

> juice from 4 limes (about 1/2 cup)
> a little olive oil (about 1/4 cup)
> about 3 Tbsp chipotle sauce (next to the tobasco)
> a drizzle agave nectar (or honey)

mix above ingredients. then:

> half and roast about 15 or more cherry tomatoes.
> also roast 2 ears of corn.

add them to:

> 1 bunch cilantro. chopped.
> 1 bunch green onions. chopped.
> 2 avocados. diced.

Now mix it all together. That's it. It's quite easy, it may sound like many steps but it makes a HUGE bowl. Great for the next time you have to bring a dish somewhere.

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