Up until a couple of years ago I had never heard of quinoa. Suddenly it’s everywhere and all the cool people are eating it. Well, I may not be “cool”, but I AM room temperature and like to know what’s going on.
What’s going on is the revival of an ancient grain called quinoa (pronounced “keen’-wah”).
It’s high in protein and lacks gluten (which has become the bad-boy of the food world these days). It also cooks really fast – it’s done in 10-15 minutes.
I decided to make tabbouleh, replacing the traditional bulgur with quinoa. Excellent!
Quinoa Tabbouleh is one of those multifaceted dishes that makes for a light lunch coupled with a hearty yeast roll, a substitute for a green salad, or a tangy side dish to accompany your entrée.
Even better, it’s easy to make and can be prepared well ahead of time. One less thing to do during that hectic count-down period when you’re trying to have everything done at the same time. (Don’t even think of talking to me during crazy-time!)
QUINOA TABBOULEH – makes 6 cups
- 1½ cups uncooked quinoa
- 1¾ tsp sea salt
- 1/3 cup extra virgin olive oil
- ¾ cup lemon juice (fresh or bottled)
- 2 garlic cloves, pressed
- ¼ tsp ground pepper
- 2 cups tomato, chopped
- 1½ cups parsley, finely chopped (measure before chopping)
- 1 1/3 cup cucumbers, seeded & chopped
- 4 scallions, sliced
Cook quinoa by bringing 3 cups water and quinoa to a boil, then simmering covered until water is absorbed (about 10-15 minutes). Stir every few minutes, keeping an eye out so it doesn’t burn. Let cool.
Chop ingredients while quinoa is cooking.
NOTE: Here’s how to prepare the cucumber:
NOTE: An easy way to chop parsley is to put washed parsley in a cup and snip away with your kitchen shears.
Combine all ingredients. Refrigerate until serving. It will keep for days.
Be sure and check out my blog, VEGETARIAN COOKING FOR CARNIVORES BLOG!