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.
- Prep Time
- 4 ServingsServings
- 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)
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