Food and cooking tips

Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Quinoa Tabbouleh Recipe

	Category	Grain Recipes
	Views	191
	Ratings	0

Ingredients And Procedures

1 c Quinoa

1 14.5-oz can vegetable broth

2 tb Pine nuts

8 Cherry tomatoes, each cut

Into eighths 2 Green onions, thinly sliced

1/4 c Finely chopped parsley

1 tb Finely chopped mint

1 tb Finely chopped cilantro

4 tb Fresh lemon juice

2 tb Olive oil

1/4 ts Salt

1. Put the quinoa in a fine sieve and rinse well with water. (This will

remove the bitter coating of the quinoa.) Drain well. 2. Put into a large nonstick skillet and toast 3 minutes. Add the

vegetable broth and bring to a boil. Cover, reduce the heat to medium-low, and cook 12 minutes. Drain well. Spread onto a paper-towel lined baking sheet or plate and let sit about 5 minutes to absorb excess liquid. Transfer to a bowl. 3. Put the pine nuts into a small skillet and place over medium heat.

Time 5 minutes, shaking the pan occasionally, and remove from the heat. Let finishing toasting in the hot skillet. 4. Combine the quinoa, pine nuts, tomatoes, green onions, parsley, mint

and cilantro. Combine the lemon juice, olive oil and salt in a small jar. Pour over the salad, mixing well. Refrigerate; bring the salad to room temperature before serving.

Rate this recipe!

Post this recipe to your site

<h1>Quinoa Tabbouleh</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Quinoa <P>1 14.5-oz can vegetable broth <P>2 tb Pine nuts <P>8 Cherry tomatoes, each cut <P>Into eighths 2 Green onions, thinly sliced <P>1/4 c Finely chopped parsley <P>1 tb Finely chopped mint <P>1 tb Finely chopped cilantro <P>4 tb Fresh lemon juice <P>2 tb Olive oil <P>1/4 ts Salt <P>1. Put the quinoa in a fine sieve and rinse well with water. (This will <P>remove the bitter coating of the quinoa.) Drain well. 2. Put into a large nonstick skillet and toast 3 minutes. Add the <P>vegetable broth and bring to a boil. Cover, reduce the heat to medium-low, and cook 12 minutes. Drain well. Spread onto a paper-towel lined baking sheet or plate and let sit about 5 minutes to absorb excess liquid. Transfer to a bowl. 3. Put the pine nuts into a small skillet and place over medium heat. <P>Time 5 minutes, shaking the pan occasionally, and remove from the heat. Let finishing toasting in the hot skillet. 4. Combine the quinoa, pine nuts, tomatoes, green onions, parsley, mint <P>and cilantro. Combine the lemon juice, olive oil and salt in a small jar. Pour over the salad, mixing well. Refrigerate; bring the salad to room temperature before serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-collection.co.uk" title="Free recipe">free recipes</a>