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Quinoa Tabbouleh

Quinoa Tabbouleh

Randy Mayor

Yield

5 servings (serving size: 1 cup)

Quinoa (KEEN-wah) is well on its way to being dubbed supergrain of the millennium. High in fiber and a high-quality protein similar to that found in meat, this grain—a diet staple of the ancient Incas—cooks up like rice and has a mild flavor similar to couscous. Quinoa can be found in health-food stores and many supermarkets.

Ingredients

  • 1 3/4 cups water
  • 1 cup uncooked quinoa
  • 1/2 cup coarsely chopped seeded tomato
  • 1/2 cup chopped fresh mint or parsley
  • 1/4 cup raisins
  • 1/4 cup chopped cucumber
  • 1/4 cup fresh lemon juice
  • 2 tablespoons chopped green onions
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons minced fresh onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 182
  • caloriesfromfat 24 %
  • fat 4.8 g
  • satfat 0.6 g
  • monofat 2.5 g
  • polyfat 1.1 g
  • protein 5 g
  • carbohydrate 31.6 g
  • fiber 5.3 g
  • cholesterol 0.0 mg
  • iron 3.5 mg
  • sodium 259 mg
  • calcium 31 mg

How to Make It

  1. Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.