Our holiday app station is never complete without a big bowl of Eetch (Red Tabouli), but nowadays, more and more people seem to have gluten sensitivities, so quinoa is a fantastic alternative to the wheat.
No servings information available
1 cup quinoa
2 cups Hunt's tomato sauce
½ bunch parsley - chopped
3-4 scallions - chopped
1 onion - diced fine
1 green bell pepper - diced fine
¼ cup lemon juice
Drizzle of olive oil
Dash of cayenne pepper
Salt and pepper to taste
No nutrition information available
Bring tomato sauce and quinoa to a slow boil. Reduce heat to a simmer and continue cooking, stirring frequently, until quinoa blooms - you'll see little tendrils start to unfurl. Remove from heat and let cool to room temperature. Stir in everything else and let it chill for a while for the flavors to meld. Depending on how much of the sauce was absorbed by the quinoa, you might want to loosen it up with some additional tomato sauce. No need to cook it. Serve with crackers, bagel or pita chips, etc.