Quinoa Tabouli Salad Recipe
Quinoa – what it is? How do I cook with it?
You’ve heard about it. Have you tried it yet? In an effort to eat more grains, vegetables and food deemed super foods, I finally found a quinoa recipe that has my family smiling and asking when will I make it again!
Quinoa (pronounced keen-wa) is a recently rediscovered ancient “grain” native to South America. While actually as seed, it was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but also the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Check the packaging for additional nutrition information and gluten-free designations.
Quinoa is light, tasty, and easy to digest. It is not sticky or heavy like most other grains, and it has a delicious, unique flavor.
You can replace quinoa for rice in your favorite rice dishes, add it to vegetables for a quick and easy pilaf, or make a modified tabouli salad.
Quinoa ‘Tabouli’ Salad
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Serves 6
2 cups water
1 cup quinoa
Salt to taste
1/2 cup olive oil
3 green onions minced
1/2 cup chopped roasted almonds
Juice of 1 lemon + zest
2 chopped tomatoes
1/3 cup chopped pitted olives
1/2 cup chopped parsley or cilantro (your choice, I use a mix)
1. Bring water to a boil in 2 qt saucepan. Add quinoa, bring back to boil, cover, cook over medium heat for 12 – 20 minutes or until quinoa has absorbed all the water. (or follow the directions on the quinoa package). Remove from heat, fluff with a folk, cover and let stand for 15 minutes.
2. Put cooked quinoa into a large bowl; add olive oil, salt to taste, almonds, chopped parsley and lemon juice. Stir. Serve warm, or chill overnight.
If you have a quinoa recipe to share, please leave a comment below. Thanks for joining us in the kitchen.
Photo credit: Chenopodium quinoa by Kurt Stueber
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September 27th, 2011 at 4:41 am
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