Quinoa Tabbouleh

Randy Mayor
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.

Yield:

5 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

October 1999