Monday, March 11, 2013

Tabbouleh with toasted quinoa and pistachios

I love classic tabbouleh, but recently I tried a variant that was surprisingly good.  Substitute quinoa that you've toasted in a skillet first for the bulgar.  Use everything else you normally would (olive oil, lemon juice, garlic, scallions, cherry tomatoes, parsley, and mint), but add some pistachios and golden raisins too!  I also added some English cucumber to the dish shown above, and served it on mixed dark greens. 

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