Tuscan Beef Kabobs with Quinoa Tabouli
junio 21, 2015
Kabobs are so easy to serve - they look so pretty when you bring them to the table and meat and veggies come together as one! You've got to serve beef kabobs more often!
[timer length=10]10 Minutes[/timer]
- Cook: 10 mins
- Productos: 6 Servings
Quinoa Tabouli: Place 1 cup quinoa, ½ tsp salt and 1-1/4 cups water in a medium sauce pan. Bring to boil; reduce heat to low and cover with lid. Cook for 10 minutes or until water is absorbed. Spread out on baking sheet; cool. Meanwhile, in large bowl combine 2 tbsp lemon juice, 1 clove garlic, minced and 3 tbsp extra virgin olive oil. Remove ¼ cup of the quinoa and set aside. Toss the remaining quinoa with 3 cups mixed diced vegetables such as cucumber, tomato (seeded) and green onion. Stir in ¼ cup EACH minced fresh Italian parsley and mint. Season with salt and pepper to taste.
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