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!
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I make Eetch this way sometimes too. So far, I'm the only one who even noticed the difference. I thought someone would complain the texture was "off" because it's softer than the wheat, but so far so good. ;)
I am so glad you made a quinoa version. I am gluten intolerant so I can no longer have wheat. I grew up on Armenian food and I so miss my grandfathers cooking, especially tabbouleh and sarma.
Hey do you by any chance know what quinoa is in armenian?
Hi Lucy, I doubt that there is an Armenian name for quinoa, but should I find one, I'll add it to this comment section.