Healthy Recipe: Quinoa Tabouli
I’m in love with quinoa. In fact, I could eat it almost everyday. This gluten-free grain is a great addition to my wheat-free diet and I love it because it’s quick, low-fat and super-easy to prepare. In fact, you can cook this tasty whole grain in about 15 minutes.
Quinoa originates from South America and has gained popularity here in the US over the last several years. Rich in protein yet low in calories, it has a fluffy texture and slightly nutty flavor and pairs well with a whole range of other flavors. It’s a great way to vary your routine and take a break from so much animal-based protein. And because I’m super sensitive to wheat, it’s ideal for me.
Here’s the recipe for one of my favorite quinoa dishes that my friend Ameet turned me on to. If you like Middle Eastern tabouli made with bulgar wheat, you’ll love this. It has all the flavors but the quinoa makes it much lighter. I usually make a batch on Sundays and my husband and I enjoy it during the week, sometimes even for breakfast, like today!
Quinoa Tabouli Recipe
Makes 4 servings
1 cup quinoa
2 cups water
1 1/2 cups fresh flat-leaf parsley, chopped
2 tomatoes, finely chopped
1/4 cup lemon juice
extra virgin olive oil
Combine quinoa and water in a saucepan and bring to a boil, then let simmer, covered over medium heat for 15 minutes until most of water has been absorbed and quinoa is tender. Remove lid, stir once, and continue to simmer until all water is evaporated. Cool. Stir in parsley, tomatoes, lemon juice and 1 tablespoon olive oil. Season with salt and pepper to taste.
Don’t forget the hummus!
What’s your favorite way to enjoy quinoa? Do tell and share your favorite recipe!
Filed under: Grains, Healthy Meals, Healthy lifestyle, Quinoa, Recipes
[...] It’s a handy reminder that some simple meal planning, especially during summer months when there’s a bounty of fresh produce, goes a long way toward feeling our best, preventing disease and supporting better health. It’s all the inspiration I need to make a bowl of my favorite gluten-free recipe — quinoa tabouli. [...]
[...] salt and pepper) with mango salsa, a summer saute of fresh corn, zucchini and tomatoes and quinoa tabouli — but the focus was on eating small amounts of each. In fact, the pieces of chicken we had [...]
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