Quinoa Tabbouleh

Get out of the rice rut with this flavorful side dish from Chef Suki Otsuki at Mudhen Meat and Greens.

Quinoa Tabbouleh

6qt white quinoa, cooked and COLD
3c parsley, chopped
2c mint, chopped
2c scallion, chopped
1c California olive oil
5 lemon, zest and juice
16oz capers, drained and chopped
2oz caper juice
Salt to taste

Boil and cool white quinoa.  Combine all ingredients in a bowl and mix.  May need more oil/lemon to taste. 

Cucumber Lebneh

1 container fage yogurt
½ English cucumber, small diced (do not peel)
½-1C California olive oil
Zest of 2 lemon
Juice of 2 lemon
Salt to taste
NO PEPPER

Combine everything in a bowl and stir together until emulsified.  Olive oil is to taste, should be rich and well seasoned. 

LINK: www.mudheninthe.net