Quinoa Tabouleh
June 14, 2007 by top8free
I made this tabouleh for my daughter’s second birthday party. Throughout the party, guest kept coming up to me to ask what the mysteriously delicious salad was made of. When I told them it was quinoa, they then asked “How do you spell that?”
Quinoa (KEEN-wa) is a gluten-free grain that is easily digestible, high in protein (12 – 18 percent), magnesium, and iron. The cooked grains are about the size and shape of cous cous and have a slightly nutty flavor. It is also incredibly simple to prepare – quicker and easier than making rice. Most quinoa recipes call for rinsing the grain before cooking to remove the natural bitter coating. However, most commercially available quinoa in the United States has been pre-rinsed to remove this coating. I have been cooking quinoa for years and have never rinsed it because I’m too lazy to search for my fine-mesh strainer, rinse the grain, and then have to wash the strainer afterward. I’d rather just dump it in the pot. My quinoa has never been bitter, and it doesn’t get sticky like unrinsed rice, so I see no need to rinse.
1 cup quinoa
1 cup Italian parsley, finely chopped
½ cup mint leaves, finely chopped
1 pint grape or cherry tomatoes, cut in halves or quarters
½ cup chopped red onion
2 cloves garlic, finely chopped
Juice of 1 lemon
1 1/2 tablespoons olive oil
Salt to taste
Bring 2 cups of water to a boil in a medium-sized saucepan. Add quinoa, cover, and return to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and allow to stand for 10 more minutes, then remove lid and fluff grains with a fork. Allow to cool.
Mix quinoa and remaining ingredients in a large serving bowl. Allow flavors to mingle for an hour or so before serving.
© 2007 Jeanette Bradley
