Tabbouleh, the Middle Eastern salad, is traditionally made with bulgur wheat, parsley, tomatoes and mint, with olive oil and lemon juice thrown in.
But don’t let that stop you from trying some variations. The following recipe does that, with tasty results. It replaces bulgur with quinoa, the South American grain.
QUINOA TABBOULEH
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 8 servings
Adapted from “Food & Wine” magazine.
1 cup quinoa
1 can (14 1/2 ounces) vegetable or chicken broth
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2 tablespoons pine nuts
8 cherry tomatoes, cut into eighths, or 3 plum tomatoes, diced
2 green onions, thinly sliced
1/4 cup finely chopped parsley
1 tablespoon each, chopped: mint, cilantro
4 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1. Put quinoa into fine sieve; rinse several minutes with water. Drain well. Cook quinoa in a large, non-stick skillet over medium heat, stirring, 3 minutes. Add broth; heat to a boil. Cover, reduce heat to medium-low; cook 12 minutes. Drain well. Spread onto paper-towel-lined baking sheet or plate and let sit about 5 minutes to remove excess liquid. Transfer to a bowl.
2. Heat pine nuts in small skillet over medium heat 4 minutes, shaking pan occasionally; remove from the heat. Let finish toasting in the hot skillet.
3. Combine quinoa, pine nuts, tomatoes, green onions, parsley, mint and cilantro in serving bowl. Combine lemon juice, olive oil and salt in small jar. Pour over salad, mixing well. Cover and chill. Remove from refrigerator 30 minutes before serving.
Nutrition information per serving:
Calories …… 140 Fat …………. 6 g Cholesterol .. 0 mg
Sodium ….. 300 mg Carbohydrates .. 20 g Protein ……. 4 g