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 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
Recipe Serves 3
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
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What They're Saying
Robin Metz, on Apr 9, 01:45 PM, wrote:
That looks great! Without the peas, it’s perfect for Passover too!
slot deposit pulsa, on Jul 5, 08:52 PM, wrote:
Nice quinoa tabouli