farewell, quinoa, it's been delicious.

It’s been a short month of quinoa recipes, but it’s time to bid this power-grain adieu. Just one final recipe from our kitchen to yours.

Quinoa tabbouleh

3/4 cup quinoa (we used a blend of red & white)
1 1/3 cups water
1 bunch Italian parsley
1 red pepper, diced finely
1 1/2 cups young English peas cut diagonally into 1/8-inch slices (or use English cucumber)
1/4 cup roasted, unsalted cashews, roughly chopped
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
salt and pepper to taste

In a small pot, combine quinoa and water. Add a little salt and a drizzle of olive oil, bring to a boil over high heat. Reduce heat to low, cover, and let cook 20 minutes. Set aside until cooled to room temperature.

Meanwhile, prepare Italian parsley through cashews, and combine in large bowl. Add cooked, cooled quinoa, stir, then add lemon juice, olive oil and salt & pepper. Stir to combine.

Set aside for at least 30 minutes, or up to 2 hours, to allow flavors to combine.

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