Quinoa is a gluten free grain with a lot of fiber, high in B vitamins, calcium and iron; it also has balanced amino acids which gives it a good protein profile. Before you use quinoa
you need to wash it (unless you buy pre-washed) because the outer coating has saponins on it. If they don’t get washed off they will make the grain taste soapy. When cooking quinoa the ratio is pretty much the same as rice, two cups of water to one cup of grain, simmered for 14-18 minutes.
Quinoa Tabbouleh
2 C. cooked quinoa
1 C. finely minced cilantro
½ C. minced parsley
1 clove garlic minced
1 t. sea salt
1 C. cherry tomatoes – halved
1 red pepper, small dice
3 scallions, mostly white part, minced
3 T. fresh lime juice
¼ C. pine nuts
Fresh ground pepper on top
Mix it all together, stir it well.
This recipe is adapted from Mira Dessy, The Ingredient Guru.
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