Quinoa Tabouli


 

Since Bill can’t eat wheat, I like using quinoa as a substitute in tabouli. This is the recipe I threw together on Sunday as part of my preparation for my detox this coming week. With garbanzo beans, it makes a great lunch!

Quinoa Tabouli

1 cup quinoa

2 cups water

About 20 organic grape tomatoes, sliced in half the long way

1 clove garlic

2 organic scallions

Small handful fresh (homegrown) flatleaf parsley

About 1/4 cup olive oil

Sea salt to taste

Fresh squeezed lemon juice

Dash of cumin

Dash of cayenne pepper

1/2 can garbanzo beans (optional)

Place quinoa in a colander and rinse thoroughly to remove the bitter outer layer. Place quinoa into a large saucepan with water. Bring to a boil. Reduce heat to simmer and cover, cooking for about 10 to 15 minutes or until all water has been absorbed. Cool in fridge.

While the quinoa is cooking, slice the tomatoes, and mix with sea salt and olive oil.

Chop the garlic, parsley, and scallions, and add to the tomato mixture.

Stir in cooked quinoa, adding more olive oil to coat. Stir in lemon juice, cumin, and cayenne. Mix well. Add garbanzo beans for an extra protein kick, if desired.

Let tabouli sit in the fridge at least a couple hours to blend flavors.

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4 responses to “Quinoa Tabouli

  1. I love quinoa; wish we could eat more of it. I feel like this dish could use a little bit of minced red onion in it.

    Since you’re using homegrown ingredients, would you like to enter this post in our Grow Your Own roundup? Full details at

    http://chezannies.blogspot.com/2010/01/rambutans-plus-grow-your-own.html

    • Thanks for your comment, Nate. I actually wavered between red onion and scallion when I made the tabouli!

      For this recipe, only the parsley is homegrown since I can’t grown tomatoes or scallions here this time of year. I brought the parsely into our breezeway last fall and it, along with some rosemary, seems to be surviving so far.

      I’d love to submit something else for your Grow Your Own roundup. Does it need to be a current blog post? If so, I may have to wait til the growing season returns here.

      Cheers,
      Marcia

  2. Oh, BTW, I think a “scraper” site is stealing and reposting your (and a lot of other peoples’) content:

    http://barbequedryrubrecipes.org/quinoa-tabouli/

    Not sure what you can do about it, since it seems to be hosted in the Ukraine. But they are still linking back to the pictures on your site so it is possible to delete the original pictures and repost using new picture filenames.

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