This is a simple recipe with a new (to me) grain. I think I saw it on Heather’s blog, but I’d already been itching to try it for a while. It’s now a favorite. Bobby loves quinoa too, and he especially loved this dish. We couldn’t get enough. Quinoa is not a true grain; it’s actually a grass. It’s related to beets, spinach, and tumbleweeds. Did you know its leaves can be eaten as a leafy vegetable? Unfortunately, they’re not widely available.
The Incas actually thought quinoa was sacred; they called it the “mother of all grains”. And it is a wonderful grain: it has high protein content (good for vegans and vegetarians) and includes an array of amino acids, which makes it a complete protein; it’s a good source of dietary fiber, magnesium, phosphorus, and iron; it’s even gluten-free and easy to digest.
Nutritionals: in 100 grams there are 370 calories, 64 grams carbohydrates, 7 grams fiber, 6 grams (healthy) fats, 14 grams protein, and a myriad of vitamins: 28% Thiamine, 21% Riboflavin, 38% B6, 46% Folate, 16% E, 37% Iron, 53% magnesium, 65% phosphorus, and 31% Zinc.
I got the secret ingredient from Martha Stewart; I was watching her show while rebounding the other day.
Quinoa Tabbouleh
Ingredients
- 1 cup quinoa (dry)
- 1 medium tomato, chopped
- 1/3 cup chopped leeks (raw)
- 1/4 cup chopped fresh mint (secret ingredient!)
- 3/4 cup chopped leafy green (any will do; even lettuce works) OR parsley
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- juice of 1 lemon
- salt & pepper, to taste (more pepper than salt)
Directions
- Prepare the quinoa. I used a rice cooker, but you can cook it on the stove as well. The ratio is 2 cups water to 1 cup quinoa. Instructions here.
- Mix all the ingredients together. It’s that simple! Garnish with mint leaves, if desired.
This dish provides a great amalgamation of carbs, fat, and protein. It’s well-balanced meal that’s filling but not heavy; flavorful but not overpowering. Try it! This meal is almost macrobiotic (tomatoes are iffy). Hm, what is Maggie up to now…?
What’s your favorite way to eat quinoa?
(Or have you every wondered what eponymous means?)
magpie707
magpie707
magpie707
magpie707
magpie707
magpie707
Looks fresh and yummy!
looks like a fresh salad!
I have tried quinoa couple of times and didn’t like the texture much. I’ll give it another try with this recipe!
oh Quinoa tabouli sounds wonderful
I’ve read your last couple posts (catching up) and I so hear you!
sometimes it’s good to hang the rules and follow your heart.
it’s all good baby cakes!
and woo hoo on a new piano! We should get one some day.
Happy Monday
i enjoy quinoa, but I find it really difficult to make it nice and fluffy.
that salad looks so fresh and refreshing!
I love blending quinoa with a little water and protein powder and topping with nut butter…just like my oats. What can I say, I’m a creature of habit.
Mint – love it, but I never think to buy it. Thanks for the reminder Maggie.
Macrobiotics…yay.
Ooh I tried making quinoa tabbouleh once…it wasn’t very flavorful though. I should try using the mint. I think we actually have some quinoa, I should try making this sometime soon.
I love quinoa! It’s so delicious–and good for us! I usually eat quinoa like I would oats. I’ve also made it as a side dish with more savory recipes.
That’s a beautiful dish and sounds yum!
Love quinoa! I love making it into a salad with black beans & avocado.
This looks pretty darn good. I’ve been obsessed with quinoa lately!
I like quinoa made with chicken broth, spinach, grape tomatoes, and feta! So delish!