[cooked-sharing]
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
CategoryAppetizers, Dinner, Entertain, Family Style, Plant-based, Salads
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