AuthorHalli Martin

[cooked-sharing]

Yields4 Servings
Lemon Red Wine Vinaigrette
 1 Lemon, juice of
 2 Cloves garlic, mashed into a paste w Kosher salt
 2 tbsp Red wine vinegar
 ½ tsp Kosher salt
 ½ tsp Fresh cracked black pepper
 ¼ tsp Crushed red pepper
 ⅓ cup Olive oil
Quinoa Tabouli
 1 cup Red quinoa
 2 cups Water
 1 Pint cherry tomatoes, diced
 1 Cucumber, peeled and diced
 ½ Red onion, diced
 1 Serrano pepper, diced
 1 cup Curly parsley, chopped
 7 Mint leaves, chopped
Lemon Red Wine Vinaigrette
1

Add all of the ingredients, except for the olive oil, to a small bowl and whisk

2

Slowly stream in the olive oil while stirring until the dressing emulsifes

Quinoa Tabouli
3

Add the quinoa and 2 cups water to a large pot and bring to a boil

4

When the water is at a boil, reduce to low and cover

5

Let the quinoa cook 15 mins then turn off the heat and let it continue to steam with the lid on for about 5 more minutes

6

Fluff with a fork and set aside to cool

7

Add the tomatoes, cucumbers, onion, Serrano pepper, parsley and mint to a large glass bowl

8

Add the cooled quinoa to the veggies and add the dressing

9

Toss, check for seasoning, and add salt or lemon if needed

10

Cover and refrigerate for at least 1 hour before serving

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Ingredients

Lemon Red Wine Vinaigrette
 1 Lemon, juice of
 2 Cloves garlic, mashed into a paste w Kosher salt
 2 tbsp Red wine vinegar
 ½ tsp Kosher salt
 ½ tsp Fresh cracked black pepper
 ¼ tsp Crushed red pepper
 ⅓ cup Olive oil
Quinoa Tabouli
 1 cup Red quinoa
 2 cups Water
 1 Pint cherry tomatoes, diced
 1 Cucumber, peeled and diced
 ½ Red onion, diced
 1 Serrano pepper, diced
 1 cup Curly parsley, chopped
 7 Mint leaves, chopped

Directions

Lemon Red Wine Vinaigrette
1

Add all of the ingredients, except for the olive oil, to a small bowl and whisk

2

Slowly stream in the olive oil while stirring until the dressing emulsifes

Quinoa Tabouli
3

Add the quinoa and 2 cups water to a large pot and bring to a boil

4

When the water is at a boil, reduce to low and cover

5

Let the quinoa cook 15 mins then turn off the heat and let it continue to steam with the lid on for about 5 more minutes

6

Fluff with a fork and set aside to cool

7

Add the tomatoes, cucumbers, onion, Serrano pepper, parsley and mint to a large glass bowl

8

Add the cooled quinoa to the veggies and add the dressing

9

Toss, check for seasoning, and add salt or lemon if needed

10

Cover and refrigerate for at least 1 hour before serving

Notes

Quinoa Tabouli
IngredientsDirections