When I was looking for vegetable stock to cook this I stumbled upon a pack of organic low-sodium tomato soup that I got from TJ that was inside.I was looking at it's expiry date and it was nearing it's expiration in couple of days.So I decided to cook the quinoa with the tomato soup instead of cooking with vegetable broth.
Here is my version of the Quinoa Tabouleh---------------
Main Ingredients :
----------------------
Red Quinoa.........................................1cup
Organic Tomato Soup.........................2cups(low-sodium)
Baby Spinach......................................1cup
Carrots................................................2big(finely grated)
Celery..................................................2sticks(finely chopped)
Onion..................................................1small(finely chopped)
Seasoning Ingredients :
------------------------------
Pepper Powder.................................1tsp
Mint Leaves......................................1/4 cup
Coriander Leaves..............................1/4 cup
Green Chillies....................................2(small)
Lemon Juice......................................1/4 cup
Salt....................................................1tsp
Preparation :
--------------------
First rinse the quinoa under cold water atleast 5 times and discard the water.Now place the rinsed quinoa in a sauce pan and add 2 cups of tomato soup and cook for 15 minutes or till done.
Transfer the cooked quinoa to a bowl and let it rest.Mean while cut the celery and onion into small pieces and a make a fine shred of the carrots.Now add one after the other all the cut vegetables to the warm quinoa.
Blend the cilantro, mint, chillies, lemon juice and salt into a nice paste ,add water if needed.Now add the onions and the mint-cilantro pesto to the quinoa.
Mix all the ingredients well so that the quinoa and the veggies get well coated with the pesto.Delicious Quinoa Tabouleh/Salad with Mint-Cilantro Pesto is ready to be served on a bed of baby spinach.
Note :
----------
1) I did not add any additional salt to the dish as the tomato soup had salt in it.It was enough to flavor the quinoa.
2) I added just a teaspoon of salt to the pesto.
3) It was a great way to use up my soup before it expired.
This goes to CWF-WG : Quinoa Event hosted by Priya Mitharwal .
This goes to BB4: What's Lurking in the Kitchen? event hosted by Nupur.
This goes to CWS : Pepper Event hosted by Padma started by Priya .
This goes to Healing Foods : Onion Event hosted by Priya started by Siri .
