Friday, June 22, 2012

Brittany's Tabouli

1 cup quinoa, rinsed
2 1/4 cups water
2 Tablespoons Lemon Juice
4 roma tomatoes, seeded and diced
1 cucumber, peeled and diced
1/2 medium yellow onion
2-3 Tablespoons minced garlic
1 1/2 cups spinach, chopped
1 cup baby peas
feta cheese crumbles (optional)
salt and pepper
2 Tablespoons Extra Virgin Olive Oil

In a medium pan, bring water to boil and quinoa to a boil.  Turn down to medium to low heat, cover and cook for 16-20 minutes, stirring occasionally. 
While the quinoa is cooking, dice tomato, cucumber, onion and spinach.  When quinoa is done cooking, pour into serving dish and add lemon juice.  In the same pan used to cook quinoa, add extra virgin olive oil.  When that is hot, add onion and cook for 2 minutes.  Then add spinach and peas to pan and stir.  At this point, I put in 3 tablespoons of water and covered (just to make sure the peas had a hot bath to sit in and heat up).  But you don't have to do that if you don't want to.  When liquids have cooked out and it is heated through, add to quinoa.  Stir together. 
Place 1 cup quinoa mix on plate.  Top with tomatoes and cucumber.  You don't have to use feta cheese, though I highly recommend it.  I then drizzled a very small amount of extra virgin olive oil on top.  Sprinkled with salt and pepper.  

Serves 4-5

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