Quinoa Tabouli Salad

Quinoa (pronounced keen-wah) has gained a lot more attention as of late, due to its healthy and nutritious qualities, not to mention its delicious nutty flavour and versatility in recipes. Since it’s similar to couscous, it can be used as a side to accompany entrée dishes, in risottos or even in salad.

Nutritional Tidbit: Quinoa contains a high level of protein (~16%) and since the amino acids contained in Quinoa are very well balanced, it becomes a complete protein source. It’s almost a meal in itself due to the combination of carbohydrate and protein content.

The cooking of quinoa is very simple, for those who have a rice cooker, you just put in one part quinoa to two parts water and let it cook until it stops. For those that don’t, it really isn’t that much more complex. Again with one part quinoa to two parts water, put it in to a pot and allow the water to boil. Once it does, turn it down to about medium heat and let it simmer for 15 mins or so. When the water boils off, keep the lid on the quinoa until you’re about to plate it, then fluff it using a fork. Don’t be alarmed when you see little rings all around your pot, I was curious what I did wrong the first time and you could imagine my shock when I opened up the lid and little white rings appeared everywhere. I wondered where they all came from, but they’re no more than the husks of the grain and are definitely edible! Plus over time you learn to realize that they add a bit of piazza to your dish. =)

Since quinoa has a nice nuttiness to it, I enjoy using it for Mediterranean dishes such as tabouli (tabbouleh for some). The parsley, along with the mint and citrus really gives off a complex taste, plus it’s quick and easy to make, you have got to love that. Most tabouli recipes use tomatoes, but since I was at home and didn’t feel like making a trip out to the supermarket, peppers was my way to go, which turned out just as delicious and gave it some texture as well.


Ingredients:½ cup Quinoa
1 cup water
1½ chopped parsley
½ cup chopped cilantro
¾ cup chopped mint
½ cup chopped scallions (green onions) or regular onions
1 cup chopped bell peppers (or tomatoes)
3 tbsp lemon juice
1 tsp cayenne
1 tsp allspice
4-5 tbsp olive oil
Salt & pepper

Preparation:
Place quinoa and water in a pot and boil for roughy 15 mins on medium heat, turn off heat and keep the lid on until ready to be added to rest of the ingredients.

Mix parsley, cilantro, mint, scallions, peppers, lemon juice, cayenne, allspice, olive oil together. Add in quinoa and mix well, add in salt and pepper to taste.

Plate and serve! This dish is delicious served with warm quinoa or even as a cool salad with grilled chicken. Enjoy!