Royal Prestige Quinoa Tabbouleh

Recipe

Ingredients

• to 3 cups Quinoa
• 6 cups Water or Chicken broth
• 1 1⁄2 cups Cherry tomato, halved
• 1 1⁄2 cups Cucumber, small diced
• 1⁄2 cup Red Onion, small diced
• 1⁄4 cup Parsley, small chopped
• 3⁄4 cups Mint, small chopped
• 3⁄4 cups Red Bell Pepper, small diced
• 3⁄4 cups Green Bell Pepper, small diced
• 1 tbsp. Olive Oil
• Juice of 1 Lime, freshly squeezed
• Salt and black Pepper to taste

Directions

1. Rinse quinoa in a fine‐mesh colander.
2. In the 4‐quart Dutch Oven, add quinoa and water. Cover with the Redi‐Temp® valve open and cook at medium‐high heat until valve whistles (about 5 minutes).
3. Reduce heat to low and, when the valve stops whistling, close it and cook for 13 minutes.
4. Carefully remove quinoa from Dutch Oven and let it cool down in the fridge for about 20 minutes.
5. Mix well all ingredients in the 5‐quart Mixing Bowl and serve.

To purchase Royal Prestige cookware visit https://www.royalprestige.com