Quinoa Tabbouleh
Quinoa gives traditional tabbouleh a twist. Wrap this refreshing mixture in
ro¬ maine lettuce leaves or serve it as a salad or North American-style as a
dip with fresh pita or pita chips. Serves 6 to 8 as lettuce wraps or up to
16 when served as a dip.
1 cup (250 mL) water
1/2 cup (125 mL) quinoa
2 cups (500 mL) seeded and diced ripe tomatoes
1 cup (250 mL) diced cucumber
1 cup (250 mL) finely chopped fresh parsley
1/4 cup (60 mL) finely chopped fresh mint
1/4 cup (60 mL) thinly sliced green onion
1/3 cup (80 mL) olive oil
1/3 cup (80 mL) fresh lemon juice (about 1-2 lemons)
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) minced fresh garlic
1/4 tsp (1 mL) ground cinnamon
Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to
a simmer and cook for 10 minutes. Turn the heat off and leave the covered
saucepan on the burner for another 4 minutes.
Fluff with a fork and allow the quinoa to cool.
Mix the tomatoes, cucumber, parsley, mint, onion and quinoa to¬ gether in a
large bowl.
Combine the oil, lemon juice, salt, garlic and cinnamon in a small bowl. Mix
well and add to the tomato and cucumber mixture. For the best flavor, let
the salad sit for 30 minutes at room temperature before serving. Refrigerate
leftovers for up to 3 days.
Quinoa The Everyday Superfood 365
-God grant me the serenity to accept the things I cannot change
The courage to change the things I can
And the wisdom to know the difference
Living one day at a time, Enjoying one moment at a time,
Accepting hardships as the pathway to peace
Taking, as He did, this sinful world as it is
Not as I would have it, Trusting that He will make all things right
If I surrender to His will, That I may be reasonably happy in this life.
-Blessings, Sugar
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