quinoa is this tiny powerhouse seed loaded with protein at 18 percent. what makes quinoa so great? what is so special about it, you might ask. quinoa provides a significant source of calcium, and is useful for vegans and those who are lactose intolerant. it is also gluten-free (a bonus for you guys who are allergic to gluten!) and considered easy to digest.
quinoa should not be considered a member of the grass family, as it is closely related to species such as beets, spinach and tumbleweeds. at a recent food discussion, i was astonished to find out that there is a steady increase of food allergies, especially to gluten. it is recommended that you take a week to abolish food rich in gluten, such as cake, cookies, crackers, rye, oats, wheat (i know!), flour, and more; then observe how your body reacts to this new diet - are you feeling better? do you notice any changes to your body physically? the old food pyramid recommends 6 to 11 servings of grains per day! try to develop a plant-based diet and write down any changes.
however, when the recipe was once finished; dave, of course, was apprehensive about trying this dish. my face quickly sprouted into this huge cheshire cat smile when he reached for more.
i opted not to use parsley, but you could add a 2/3 cup chopped flat-leaf parsley if desired. if you would, you might notice my undying love for tabbouleh (based on the recipe i posted the other day, that and i'm from egypt), i must apologize i forgot to take a picture; i was so in love with this recipe, i had to finish it all.
quinoa tabbouleh (adapted)
1 cup quinoa, rinsed well with water
1/2 tsp kosher salt plus more to taste
2 tbsp fresh lemon juice
3 garlic cloves, minced
1/2 cup extra virgin olive oil
ground black pepper to taste
1 large cucumber, quartered and sliced
1 pint cherry tomatoes, halved
1/2 cup chopped fresh mint
4 scallions, thinly sliced
1) follow instructions for cooking quinoa (based on the package)
2) reduce heat to medium-low, cover, and simmer until tender, about 10 minutes
3) remove from heat and let stand, covered for 5 minutes - fluff with a fork afterward
4) whisk lemon juice and garlic in a small bowl; gradually whisk in olive oil. add salt and pepper to taste
5) spread out quinoa on a large rimmed baking sheet to let cool
6) once cooled, transfer to a large bowl; mix in 1/4 cup of dressing
7) add cucumber pieces, tomatoes halves, herbs, and scallions
8) toss to coat