Quinoa Tabbouleh

Recipe courtesy of Paul Cunningham

Show: BBQ with Bobby Flay

Episode: Thrills and Grills

Quinoa Tabbouleh

Name: Quinoa Tabbouleh
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: middle-eastern
Ingredients: 2 cups quinoa; 1/4 cup chopped mint leaves; 1/4 cup chopped cilantro leaves; 1/2 cup fresh lemon juice; 1/2 cup diced cucumbers; 1/2 cup diced tomato; 1 teaspoon finely chopped jalapeno pepper; 2 tablespoons extra-virgin olive oil

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Level: Intermediate
Total: 10 min

Prep: 10 min

Yield: 4 servings

Level: Intermediate
Total: 10 min

Prep: 10 min

Yield: 4 servings

Ingredients

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2 cups quinoa

1/4 cup chopped mint leaves

1/4 cup chopped cilantro leaves

1/2 cup fresh lemon juice

1/2 cup diced cucumbers

1/2 cup diced tomato

1 teaspoon finely chopped jalapeno pepper

2 tablespoons extra-virgin olive oil

Directions

Rinse quinoa under cold running water and cook according to package directions. Let cool.
Add the remaining ingredients and mix to combine.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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Show: BBQ with Bobby Flay

Episode: Thrills and Grills

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