A Mediterranean favorite ~ Quinoa Tabouli
A gluten free, protein packed approach to one of my favorite Mediterranean salads. This Quinoa Tabouli salad is a great addition to any weekend cookout and works great as a light lunch time meal.
Quinoa (pronounced keen-wa) is gluten-free grain that is high in protein and considered to be a complete protein making it an excellent vegetarian dish. It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
If Quinoa isn’t your thing you can make this recipe with the traditional ingredient bulgur.
Wash quinoa in a fine mesh strainer, draining out any excess liquid. (Quinoa can have a soapy flavor if not washed.)
Add water and quinoa to a medium saucepan and bring to a boil. Reduce heat to a simmer, and cover. Cook until all liquid has been absorbed, about 15 minutes.
While quinoa is cooking, chop parsley and tomato and mince garlic. Combine these with olive oil and lemon juice.
Stir in quinoa and salt and pepper to taste. Allow salad to cool at least 30 minutes or overnight for best results.