Sunday, March 4, 2012

Recipes // Quinoa Tabbouleh

One of my favorite foods is Quinoa (pronounced keen-wah). It is a grain that originated in the Andean region of South American countries and is similar to rice, only it is a smaller and rounder grain. Plus, it has so much more nutritional value than rice. It is a complete protein source (great for meatless meals) and is good source of dietary fiber, magnesium, phosphorus and iron. It is also gluten-free.

No matter what type of food you like, quinoa can be used in your meal. Love cheesy casseroles? Make a broccoli, quinoa and cheddar baked casserole. Like Mexican flavors? Flavor quinoa with some cayenne pepper and chili pepper, melt some cheddar on it, throw in some diced tomatoes with sides of sour cream, quac and black beans….I’m getting hungry! I have even heard of quinoa being used as a cereal, like oatmeal. Just add some milk, fruit, honey or cinnamon. Yum!

My recent favorite dish is Quinoa Tabbouleh, using quinoa instead of bulgar wheat this tabbouleh is tasty and filling stuffed in a pita or wrapped in a tortilla.

This week I have been enjoying mine in a wrap with some organic yogurt.

Here’s my recipe:

Quinoa Tabbouleh
2 cups water
1 cup quinoa
¼ cup lemon juice
1 tomatoes, diced
1 cucumber, diced
1 bunches green onions, diced
1 cup fresh parsley, chopped

Optional: ¼ cup olive oil (will make the tabbouleh more moist)
*Adjust the amounts of the above ingredients based on your taste.

1) Rinse uncooked quinoa grains under running water (this removes bitterness from the outer coating).
2) Pour quinoa and water into pot to boil. Cook until grain is tender (like rice). Add more water if necessary.
3) Let quinoa cool to room temp then fluff with a fork.
4) In the meantime, add the rest of the ingredients to a large bowl and mix.
5) Add in cooled quinoa.
6) Serve with pita, or in a tortilla wrap, with plain Greek yogurt.