Naturally gluten-free, high in protein, magnesium, potassium, folate, fiber and more, quinoa is gaining in popularity as never before. Including quinoa in your diet is easy. Although it is really a seed, it cooks like a grain and can be substituted in most recipes where other grains are used like quinoa pudding instead of rice pudding or in tabouli instead of couscous.
Tabouli, a mid-eastern salad, try it with quinoa for a delightful new taste.
- 2 cups quinoa cooked
- 1 cup chopped parsley
- 1/2 cup chopped scallions
- 2 Tbsp fresh mint or 1 Tbsp dried mint
- 1 garlic clove pressed
- 1/4 cup olives slices
- 1/2 tsp basil
- 1/2 cup lemon juice
- 1/4 cup olive oil
- salt and pepper to taste
- Lettuce leaves whole
Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly.
Chill for 1 hour or more to allow flavors to blend.
Wash and dry lettuce leaves and use them to line a salad bowl.
Add tabouli and garnish with olives.
Source: Quinoa Corporation
Photo credit: Sara Stanley