Doug, Mandy and I were invited to a pot-luck party during
the holidays. My natural instinct was to make tabbouleh, but after having had a conversation about benefits of quinoa with a foodie friend, I decided to make a
quinoa tabbouleh salad instead of the usual bulgur.
|Red Quinoa Tabbouleh|
Here’s some background information on quinoa from the book ‘Food Lover’s Companion’:
Quinoa was known as ‘the mother grain’ to the ancient Incas of South America. Containing the eight essential amino acids, quinoa is considered a complete protein. It’s higher in unsaturated fats and lower in carbohydrates than most grains, and provides a balanced source of vital nutrients.
Quinoa cooks in the same manner as rice, and expands to four times its original volume. It’s very light and the flavor has been compared to couscous, meaning it’s delicate – almost bland. Quinoa’s uses are many – it can be served as a side dish, part of a main dish, in soups, salads, and even puddings.
I adapted a recipe from Epicureous.com using red quinoa which really made an
impressive-looking, festive dish, if I do say so myself!
salt. Bring to boil, reduce heat and simmer until all liquid is absorbed. The
box said to cook for 15 minutes, however, I had to cook it for almost 30
into small dice
directions. Remove saucepan from heat; let stand covered for 5 minutes. Fluff
together the lemon juice, garlic, olive oil, salt and pepper.
cool. Transfer to a large bowl; mix in 1/4 cup dressing. (Can be made 1 day
ahead up to this point.) Cover remaining dressing and quinoa separately; chill.
and/or chick peas to bowl with quinoa; toss to coat. Season to taste with salt
and pepper. Drizzle with remaining dressing; mix gently. Add more lemon juice,