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Quinoa Tabouli Salad

 

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Quinoa Tabouli Salad
 

 

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Recipe

Quinoa Tabouli Salad

I was introduced to quinoa by my cousin, Shelly Serber of West Hempstead (also formerly of Sydney, Australia). Shelley has an intolerance for wheat and is always looking for great gluten-free recipes. She makes this quinoa tabouli; I had to add it to my repertoire and it’s also quite perfect for Pesach.

Times

  • Prep Time : 10 min
  • Ready Time : 10 min

Servings

4

Ingredients

  • 2 to 3 cups cooked quinoa
  • 5 tomatoes, chopped
  • 1 red onion, chopped
  • 1 cup fresh chopped parsley
  • 1/2 cup freshly squeezed lemon juice (juice from approximately two lemons, or more to taste)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon kosher salt
  • White pepper (to taste)

Directions

Combine quinoa, tomato, onion, and parsley. Add lemon juice and olive oil. Season with salt and pepper to taste.

 

As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now

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About Naomi Nachman

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Naomi Nachman is a personal chef in NY, originally from Sydney, Australia. She has appeared on JLTV and has been a guest host on the QVC. She is featured in cookbooks, a cooking CD and many newspaper articles. Naomi started the Kosher Culinary Institute at JCC of the Greater Five Towns and she started a culinary arts program at Camp Dina (Dora Golding for girls). Naomi currently lives in Woodmere, NY with her husband and 4 daughters.

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