I’ve been enjoying monthly cooking classes with the executive chefs at INOVA Fairfax Medical Campus where I work — they are funny and informative. I’ve enjoyed playing with their expert knives and I even got to keep the chefs hat they handed out!
One of their yummy summer side dishes was a Quinoa Tabouleh. I tweaked it a bit and even suggested adding dried cranberries, the chefs agreed they made the dish even better — everyone in the class started adding them too. I also thought the recipe called for too much lemon juice and I added sugar so below is my version of their recipe:
Cook eight ounces of quinoa per package instructions and set aside to cool.
Chop up the following and add to the cooled quinoa:
1/2 cups fresh parsley, mint, cilantro, and chive each. 1/2 cup finely minced red onion, 1 tsp salt, 1 tsp white pepper, 1/2 cup olive oil, and 1/3 cup fresh lemon juice, 1 tablespoon of sugar, and 1/2 cup dried cranberries. Mix well and enjoy.
Perfect side dish for a summer barbeque!