Cooking with Bwog: Q is for Quinoa

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It may be grey and cold outside, but in the kitchen, it’s time for something bright and fresh. Enjoy this zesty Middle Eastern salad, made easy with a switch to quinoa from the traditional bulgur, while you listen to Slow Dakota.

Quinoa Tabbouleh
The flavors actually improve overnight, which means it’s perfect to make ahead and bring to the library.

  • 1 cup quinoa
  • 1 large bunch parsley
  • 1/2 bunch mint
  • 2 tomatoes
  • 1 small bunch scallions
  • 1/4 cup olive oil
  • 1 lemon

In a large skillet over medium heat, toast the dry quinoa until fragrant and lightly golden (if you’re lazy, you can skip this step). Meanwhile, heat two cups of water to boiling in a medium saucepan. Add quinoa to boiling water and return to a boil, then turn heat to low. Simmer covered for fifteen minutes, or until all the water is absorbed. Allow quinoa to cool.

While the quinoa is cooking and cooling, prep other ingredients. Seed and dice the tomatoes, wash and finely chop the parsley (which should be 2 cups) and mint (1 cup), and finely slice the scallions. Toss the vegetables, quinoa, olive oil, zest and juice of the lemon, and salt and pepper to taste.

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  1. .....  

    Right after I come back from Chipotle.

  2. Kl

    I think I am falling in love with Bea! Help me!

  3. Chop  

    This girl is wifey material tbh

  4. Wow  

    You make Westside look like such a peaceful, pastoral place

  5. Sorry but  

    this vid takes on a really weird racist quality when you hear the guy sing "Why would all these colored boys believe in making love to you?" :\

  6. Anonymous

    yo did you wash that quinoa

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