Quinoa Tabbouleh
Tabbouleh is a grain- and vegetable-based salad traditionally made with bulgur wheat.
In this recipe, quinoa is first toasted to deepen its flavor, then cooked by the absorption method and combined with herbs and vegetables. You can finish this dish by drizzling a tablespoon of good-quality, intensely flavored olive oil on top just prior to serving.
White quinoa is the most common variety, but red quinoa is also available and has a nuttier flavor. They can be used interchangeably. Look for quinoa at natural food stores, either in packages or in bulk, or at many supermarkets.
The Incas called Quinoa the "mother of all grains", I like to think of it as the "guardian of my lunch" providing me with a balanced diet to stave off cravings in the afternoon. Serve in lettuce cups, or over spinach leaves with whole wheat pita wedges.
Ingredients
* 1 3/4 cups water
* 1 cup uncooked quinoa
* 1/2 cup coarsely chopped seeded tomato
* 1/2 cup chopped fresh mint or parsley
* 1/4 cup raisins
* 1/4 cup chopped cucumber
* 1/4 cup fresh lemon juice
* 2 tablespoons chopped green onions
* 1 tablespoon extra-virgin olive oil
* 2 teaspoons minced fresh onion
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
Preparation
Combine water and quinoa in a medium saucepan;
bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Remove from heat; fluff with a fork.
Stir in tomato and remaining ingredients.
Cover; let stand 1 hour. Serve chilled or at room temperature.
written by ujala.....11 June 2009
