Quinoa Tabouli

April 24, 2009.   3 Comments.   Categories Chef David Wells, Contributing Chefs, Fabulous Side Dishes, Light / Healthy, Salads, Vegetarian.  

Quinoa Tabouli

Submitted by:

David Wells, Chef  – Grandma Dave

www.grandmadave.com

Some Nutritional Benefits

Excellent source of: iron, magnesium, selenium, potassium, phosphorous, zinc and other minerals. Good source of vitamin B complex and fiber. Quinoa is one of the two only grains that are complete protein.

Yield: 12 (1 cup) servings

Prep time: 40 minutes

Cooking time: 20 minutes

Ingredients

• 1 T olive oil
• 1 T garlic, finely chopped
• 1 sm. onion, diced
• 2 T Wholearth Spice blend of choice
• 2 cups quinoa, rinsed under cool water for 30 seconds
• 3 ½ cups vegetable broth or water
• 2 small cucumber, diced
• 4 small tomato, diced
• 2 bu. parsley, chopped
• 1 bu. mint, chopped
• 2 lemons, juiced
• Salt and pepper to taste

Method

Heat olive oil to smoking point.

Sauté onions and garlic until translucent.

Add rinsed quinoa and sauté until lightly coated with oil.

Add spice blend of choice.

Add vegetable broth or water and season with salt and pepper.

Bring quinoa up to boil, cover with tight fitting lid, turn down to simmer.

Cook for 15 minutes; remove from heat, let stand to cool for 30 minutes.

Add all other ingredients and let stand in refrigerator for 1 hour.

Plate and serve.