INGREDIENTS:
1 cup quinoa, rinsed and drained
1/2 tsp salt
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1/4 cup tahini
1/4 cup warm water
1 small clove garlic, minced
1/2 tsp ground cumin
1/4 tsp pepper or to taste
1 cup grape or cherry tomatoes, halved (add when ready to serve)
1 cup diced cucumber or 2 mini cucumbers, diced
1 - 19 oz can of drained rinsed lentils or 1 cup dried lentils cooked
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint or 1 tbsp dried mint
3 green onions thinly sliced
DIRECTIONS:
In saucepan, bring quinoa, half of
the salt and 2 cups water to boil over high heat; reduce heat, cover and simmer
until no liquid remains and quinoa is tender, about 15 minutes. Let cool.
In large bowl, whisk together
lemon juice, oil, tahini, warm water, garlic, cumin, pepper and remaining salt.
Stir in quinoa, cucumber, lentils, parsley, mint and green onions,
tossing to coat. Serves 6. Adapted from Canadian Living magazine.
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