Quinoa Tabouleh

By pattie_d

I was not a big fan of tabouleh until I came up with this recipe. And making the dish with quinoa gives me all the protein I need in this satisfying main course. I serve it with a side salad to make a lovely lunch or dinner.

Ingredients

• 1 cup quinoa, rinsed very well*
• 2 cups spring or filtered water
• Sea salt
• Cracked black pepper
• 2 tablespoons fresh lemon juice
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon brown rice syrup
• 6-7 sprigs flatleaf parsley, coarsely chopped (about 1/3 cup)
• 2 cloves fresh garlic, very finely minced
• 1/2 roasted red pepper, small dice
• 1/4 red onion, small dice
• 2-3 plum tomatoes, seeded, small dice
• 1/2 cup small dice cucumber

Preparation

Step 1

Rinse quinoa very well. Transfer to a sauce pan with water and bring to a boil over medium heat. Add a pinch of salt, cover and reduce heat to low. Cook until quinoa has absorbed all the water and has opened (a small ‘tail’ forms on each grain, like a tadpole), about 25 minutes. Transfer quinoa to a mixing bowl, fluff with a fork and allow to come to room temperature.

While the quinoa cools, whisk together ½ teaspoon sea salt, 1/8 teaspoon black pepper, lemon juice, oil and rice syrup. Set aside. Prepare the veggies.

When the quinoa is cooled, fold in oil mixture and all the vegetables, tossing very gently to incorporate. Serve within 2 hours of making this dish or it will get soggy. Makes 4-5 servings.

Note that you can make this dish ahead; just do not add the oil mixture until close to serving time.

*It is important to wash quinoa very well, as it is coated with an oil, saponin, that can make it taste bitter.