First of all, what the heck is quinoa? If you don't know,
quinoa is a grain that is rich in vitamins and protein. It's also gluten-free, unlike the traditional recipe's bulgur wheat. The Incas considered quinoa sacred, but I just consider it tasty. Its texture is very like rice, and slightly nutty in flavor. I decided to make this version of tabouli, substituting cilantro and lime for the lemon and parsley. I'll put in a wee plug for Amy B's co-op here, cause that's where I got the mint and cilantro from. I buy quinoa at Sweet Bay here in Lakeland, and I think it's also carried at Albertson's, for those of you who would find it more convenient.
Ingredients
2 cups water
1/2 cup fresh lemon juice
1 cup quinoa
1/3 cup olive oil
3 medium ripe tomato
2 tablespoons fresh mint
1 1/2 cups parsley, coarsely chopped
1 cup scallion, chopped
salt, to taste
Directions
Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer. (I don't do this, btw. The brand I buy is pre-washed)
Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
- While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.
Stir in cooked quinoa and salt. Mix well.
Let tabouli sit in the refrigerator for a day to blend flavors.
Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.
credit:
http://www.recipezaar.com/140618
