/ck/ - Food & Cooking

>>9185977

A little less photogenic, but made some quinoa tabbouleh. After the pic was taken, I went back and pureed some more cilantro/parsley along with some mint from my garden, and added the puree to the tabbouleh, which made everything a lovely shade of green.

I later discovered (we ate it all in a couple days and made it again) that quinoa works better for this if you cook it with a little under a 1:1 ratio of water:quinoa, since it will be a little firm when you mix into the salad, and the citrus will kinda finish cooking it and the texture+flavor is better that way.