Friday, May 28, 2010
Tabouli with Mango?
Mango Basil Quinoa Tabouli Salad
1 large mango, diced small
1 large cucumber peeled, seeded and diced small
2 scallions, sliced
1/2 cup fresh basil leaves, minced
1/2 cup toasted pine nuts
2 Tbsp olive oil
1/4 cup plus 2 Tbsp lemon juice
1 Tbsp lemon zest
1 large garlic clove, minced
freshly ground pepper
Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool. When quinoa is cool, combine with the mango, cucumber, basil, scallions, and pine nuts. Whisk together olive oil, lemon juice, lemon zest, garlic, and sea salt and freshly ground pepper to taste. Toss dressing with salad, and chill.