Tuesday, March 1, 2011

quinoa tabbouleh

Quinoa was a common food to the Incas, who referred to it as the "mother grain" although quinoa is a seed, thinking of them as ancient makes them far more interesting. These super seeds are a complete protein because they contain the essential amino acids.

Typically bulgur wheat is the grain used in a tabbouleh salad but I decided to make it with quinoa and I also added feta, carrots and cucumber. YUM YUM!

1 cup of quinoa, cooked in 2 cups of salted water for 15 minutes, cooled to room temperature
juice and zest of one lemon
generous drizzle of olive oil
salt and pepper, to taste
1 teaspoon of oregano
1/2 teaspoon cumin
1 bunch parsley, stemmed and minced
1/2 cup green onions, chopped
1 medium tomato, seeded and diced
1/2 cucumber, sliced
2 oz feta, crumbled
1 medium carrot chopped

Mix all ingredients and refrigerate for a least 30 minutes to let flavors marinate. enjoy.

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