Here is a very simple and flavorful way to use this super grain (which is actually a seed). Use some leftover quinoa (2 cups cooked) for a very quick salad.
Instead of the traditional tabbouleh made with bulgur wheat, quinoa is used in this salad to make a gluten-free equivalent of the popular Lebanese dish.
Yield 6 Servings
1 cup quinoa, rinsed and drained
2 cups water
1/4 cup high-quality extra virgin olive oil
1 1/2 teaspoons salt
2 cups finely minced fresh parsley
1/2 cup finely minced fresh mint
3 medium sized tomatoes, seeded and diced
zest and juice of one large lemon
1/2 teaspoon black pepper
3 scallions, minced
Combine the quinoa and water in a 2-quart saucepan. Bring the water to a boil over high heat. Immediately reduce the heat to a simmer, stir gently, and cover. Let simmer for about 15 minutes or until all the water has been absorbed. Chill the quinoa in the fridge until cold, about 1 hour.
Stir in the olive oil and salt and then gently fold in the parsley, mint, tomatoes, lemon juice and zest, black pepper, and scallions until well combined. Let rest for at least 1 hour in the fridge until well chilled. Serve cold.
Excerpted from Great Gluten-Free Vegan Eats, Allyson Kramer, Fair Winds Press, 2012
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