Quinoa Tabouli

Tabouli is one of my favorite foods.  Recently I came across a recipe for Tabouli that called for quinoa instead of bulgur wheat.  Since I have been trying to cut down on (not eliminate) my family’s gluten intake, I had to try it.  Quinoa is actually a seed, not a grain.  It is  a relative of spinach, beets, and Swiss chard. All of these foods are loaded with nutrients, but quinoa is the only one that can fool you into thinking you’re eating a grain. It is high in protein, minerals, vitamins, and fiber.  It has a light slightly nutty flavor and it makes a very nice pilaf with fresh vegetables.  In Tabouli the other flavors, particularly the lemon, are more distinctive so the flavor is not noticeably different from using bulgur wheat.

Ingredients

1/2 cup uncooked quinoa

1 medium tomato

1/2 english cucumber

3 green onions

1/3 cup lemon juice

3 Tbls olive oil

2 cloves garlic, minced

2 tsp crushed mint

sea salt to taste

Directions

Place quinoa and 1 cup water in a small pot and bring to a boil.  Cover and remove from heat.  Let sit for 15 – 20 minutes.  If you are using bulgar wheat, cook according to the package directions.

Dice tomatoes, cucumbers, and onion.  White onions can be substituted for green onions for a slightly stronger flavor.  If you are using a regular cucumber you will probably want to peel it.  Mix cooked quinoa and diced veggies in a small bowl.

Add lemon juice, olive, oil, garlic, mint and salt.  Mix well.  Refrigerate.

I made up my tabouli in the afternoon while the kids were napping, and at the same time marinated some fish.  Then 30 minutes before dinner I placed the fish in the oven, and served with the tabouli for a fresh, EASY dinner.

This post is part of Pennywise Platter Thursday

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