Chilean Quinoa Tabouleh


2 cups Quinoa
4 cups water
1/4 tsp salt
1/4 tsp freshly ground black pepper
5 tbsp fresh lemon juice
1 cup extra virgin olive oil
1/2 cup coarsely chopped fresh cilantro leaves
2 tsp minced garlic
1 cup fresh corn kernels, cooked
1 cup finely chopped red onion
4 plum tomatoes cut into (1/2-dice)
1 cup diced (1/2 inch) cucumbers
1 ripe avocado, preferably Haas, pitted, peeled and cut into 1/2 inch dice

Place Quinoa in a medium-sized pan, add the water, and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 12 minutes, The Quinoa should be translucent. Remove from heat and fluff it with a fork. Transfer the Quinoa to a large bowl and cool to room temperature.

Sprinkle the grains with the salt and pepper and stir, folding from underneath the grains. Fold 4 tablespoons of the lemon juice and the oil. Gently fold in the cilantro and garlic.

Toss the avocado with remaining tablespoon of lemon juice to prevent discoloration.

Fold the corn, onion, tomatoes, cucumbers and avocado into the Quinoa. Adjust the seasonings to taste. Serve at room temperature within 2 hours of preparation. Serves 8 to 10.

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