Quinoa Tabbouleh

I've found that quinoa is a great substitute for bulgur wheat in the tasty Mediterranean Tabbouleh salad. It is a bit 'toothsome' especially when mix in both red and white grains. Here is a recipe I've been playing with for a bit; it is ready to share.

Let's Dive In ...

Serves 8: 1 cup serving

Quinoa Tabbouleh; mint & parsley from the garden.

I think it is best to cook the quinoa and then immediately, while it is still warm, add to the lemon juice, garlic, and green onion mix so the flavors meld. This could sit in the fridge for a day or so if you like, and then add the remaining ingredients right before serving.

I also like to cook the white and red quinoa separately since they often don't get done on the same schedule.

Ingredients & Directions

1 cup white quinoa

3 cups water with 1 cup stock

1/3 cup red 1uinoa

1 cup water with 1/3 cup stock

I tend to cook the different quinoas separately as the red quinoa takes a bit longer to cook. Add liquids to a stock pot(s) and bring to boil, add quinoa and reduce to a simmer. It should be done in about 15 to 25 minutes; it seems the red quinoa takes a bit more time. Usually the white quinoa is done in about 15 minutes and the red somewhere towards 20 minutes, but truthfully I've had it take up to 30 minutes sometimes. You want the grains to still have a bit of texture. Move down to the following steps while you are waiting for the quinoa to cook.

2 cloves (small) garlic, smooshed on the board with a bit of salt

3 green onions, finely sliced

3 Tablespoons lemon juice, fresh or bottled. If using fresh, go ahead and use the zest

garlic and green onions bathing in lemon juice.

Add the lemon juice to a two quart mixing bowl, something you might want to use for storage or serving (less dishes). Smash the garlic cloves with the heel of your hand or the back of your knife, remove peel, and slice thinly on your cutting board. Sprinkle a bit of salt on top and then use the side of your knife to 'smoosh' on the cutting board. You could also dice it into very small pieces - up to you. Put the garlic into the bowl with the lemon juice and let it sit for a few minutes; this softens the garlic bite. While waiting, slice the green onions and add. I often put the bowl at a slant so the lemon juice covers everything well. Just a tip.

Drain the quinoa and rinse slightly with warm water than add into the bowl. The flavors will be brought into the quinoa as it cools.

1/3 cup Extra Virgin Olive Oil

1/2 cup mint, finely chopped

1 cup parsley, coarsely chopped

1 cup cherry tomatoes, quartered, more or less depending on taste and availability

1 cup cucumber, sliced and quartered, more or less depending on taste and availability

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin (just for a bit of added flavor

Add all of these ingredients directly into the bowl with quinoa, lemon juice, garlic, and green onions. Stir each one in as you add. The tomatoes and cucumbers are to your taste. Once we didn't have cucumbers and we used celery instead - delightful.

Enjoy. We served ours with a bit of sauerkraut and cottage cheese. Let me know how you like this switch up.

Western Nutritional Information (per serving)

Served with sauerkraut and cottage cheese

Calories: 228

Protein: 5.3 g

Carbs: 27 g

Fiber: 4 g

Sugar: 3 g

Fat: 11.3 g

Saturated: 1.4 g

Trans Fat: 0

Source: chronometer.com

Eastern Energetics

Supports and strengthens your vital energy (Qi) and Yang. The bitter lemon promotes Blood and Qi circulation. The herbs tonifies may vital organs and supports toxin removal.

Source: Traditional Chinese Medicine energetics information based on Leggett, Helping Ourselves.

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