Here's an update on a recipe we've posted before.... use some of that parsley (and lemons if you still have them)
1. Needed :
2 cups Quinoa
2 lemons juiced (or more to taste)
1-2 tsp salt
1 pinch black pepper
¼ Scotch Bonnet pepper (to taste), seeded and chopped
¼ cup olive oil
2 bunch finely chopped scallion
1 purple onion chopped fine
6 plum tomatoes, seeded and finely chopped
2 large bunches chopped parsley
¾ cup chopped Kalamata olives (optional)
1 diced yellow, orange or green pepper (optional)
¾ cup roasted pine nuts
Fresh or dried mint
2. Combine :
Quinoa with 2 ½ cups cold water and 1 tsp. salt in a covered saucepan. Bring to a boil, covered. Lower heat, and simmer 15-20 minutes. Ready when translucent, and tails are formed. After 10 minutes fluff in a bowl.
3. Combine :
Lemon juice, salt, black pepper, and scotch bonnet pepper in a small bowl. Gradually blend in olive oil. Set aside.
4. Combine :
Cooled Quinoa in a large bowl with tomato, scallion, mint, pepper, pine nuts, onion and parsley. Toss gently with limejuice and oil dressing. Correct seasoning with salt and pepper to taste. Serves 6 to 8.
