Quinoa Tabouli Rocks My World!
This is a fresh take on a mediterranean staple. Quinoa Tabouli is another one of my favorites dishes. Its easy to make and packed with vegetables, healing herbs and spices and whole grain quinoa. If you are not familiar with quinoa, its high protein gluten free grain that tastes delicious and some say its one of the world's healthiest foods. Click here to learn more.
Quinoa Tabouli is an ideal party or potluck dish because it makes a good portion in one shot, but its also a great light meal or perfect side dish.
While I was cooking I was jammin' to some awesome indie rock post punk tunes including one of my fave new bands "Bear Hands", also discovered Born who I really liked as well. Rock on Here! :)
Blood & Treasure - Bear Hands
Seeing Stars - Borns
West Coast - Coconut Records
You Don't Get Me High Anymore - Phantogram
Island in the Sun - WeezerWest
Why Don't You Get a Job - Offspring
Jumper - Third Eye Blind
Teenagers - My Chemical Romance
The Bug - Bear Hands
10,000 Emerald Pools - Born
Mountain at My Gates - Foals
Other Side - Red Hot Chili Peppers
1 cup quinoa, rinsed well
1/2 teaspoon sea salt
2 tablespoon fresh lemon juice
1 garlic clove, minced (I use extra because I love me some garlic!)
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large cucumber diced
1 pint cherry or grape tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint (note: I reverse this ratio and do more mint since I am not a big lover of parsley!)
Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium
saucepan over high heat. Reduce heat to medium-low, cover, and simmer until
quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for
5 minutes. Fluff with a fork. (Or follow directions on the package, most packaged quinoa is a 2 to 1 ratio of quinoa and water and cooks very quickly in about 15 minutes, look for the little tails to come out)
While quinoa is cooking chop your cucumbers, tomatoes, parsley and mint and put in a large mixing bowl.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive
oil. Season dressing to taste with salt and pepper.
If you need to cool the quinoa quickly stick the pot in the freezer for a few minutes or spread out quinoa on a large rimmed baking sheet; let cool. You can also make the quinoa ahead of time even the night before and store in fridge.
Add quinoa to the bowl with the chopped vegetables and herbs.
Add the dressing and mix to coat everything! If you feel it needs more flavor you can always add a bit more lemon salt and pepper.
And thats it simple, healthy and delicious!!
Makes approx. 6 servings