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 is 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!)
NOTE: An easy way to chop parsley is to put washed parsley in a cup and snip away with your kitchen shears.
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 c cucumbers, 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.
Combine all ingredients. Refrigerate until serving. It will keep for days.