A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Quinoa Tabouli
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- #43186
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 cup water
1/2 cup quinoa
3 medium ripe tomatoes
1 cup parsley
1 cup scallions
1/3 cup freshly squeezed lemon juice
1/3 cup safflower oil
2 tablespoons fresh mint
salt, to taste
directions
Pour water into a 1-quart saucepan. Add quinoa aqnd bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
While the quinoa is cooking, finely chop the tomatoes, parsley and scallions. Add lemon juice, oil and mint to tomato mixture. Stir in cooked quinoa and salt. Mix well.
Let tabouli sit in the refrigerator for a day to blend flavors. Serve at room temperature.
added by
chef_rwmiller
nutrition data
Nutritional data has not been calculated yet.
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