BrokeAss Gourmet, The premier food, wine and lifestyle blog for people who want to live the high life on the cheap.

Prep Time 0:10

Cook Time 0:20

This quick, simple and satisfying recipe is a nutritious twist to an old favorite. Whereas traditional tabouli uses bulgur, this one substitutes with quinoa: A delicious, nutty and highly beneficial ancient grain. Indigenous to South America, quinoa was a staple for the Incas and was referred to as “the mother grain.” Quinoa has the highest protein content of any grain and is rich with calcium, iron and B vitamins, making it an especially important food for vegetarians. Quinoa has a complex, slightly nutty flavor and can be used as a healthier alternative to rice and other common grains. This dish can be served hot or cold.

• Ingredients
• 1 cup quinoa, rinsed $1
• 2 cups water
• 1 pinch of salt Pantry
• 1/2 cup fresh peas $1
• 1 tomato, diced $0.50
• ½ cucumber, diced $0.50
• 1 small bunch flat leaf parsley, minced $1
• ½ teaspoon dried thyme $1.50 for 1 oz.
• ½ teaspoon dried marjoram $1.50 for 1 oz.
• juice of one lemon $0.50
• soy sauce to taste Pantry

Total Cost of Ingredients $7.50

Directions

Combine quinoa, salt and water in a pot, cover and bring to a boil, then simmer for 20 minutes

Place in medium bowl and mix with rest of ingredients

Serves 3

Ryan Gross is a San Francisco-based vegan who loves to cook.