quinoa tabouli

by Heguiberto on March 13, 2012

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quinoa tabouli

quinoa tabouli

I made this dish for a “healthy-“themed potluck at the office the other day. Several areas of my company are on an inter-departmental contest for weight loss. I am impressed with the dedication of my colleagues and the number of pounds some people are dropping. Go marketing team! The recipe is a variation on tabouli with endive and escarole, which is also quite healthy. Here the quinoa adds additional protein. They’re these incredible little seed power-packs. I was inspired by our recent visit to Herbivore where we tried something similar. This makes a perfect vegan meal.

quinoa tabouli

1½ cups quinoa
4 whole scallions, chopped
1 bunch Italian parsley, chopped
1 bunch mint, chopped
1 pint cherry tomatoes, halved
¼ cup fresh lemon juice
½ cup extra virgin olive oil
1 cube vegetarian bouillon
1 pinch cayenne pepper
Freshly ground black pepper
Kosher salt

Rinse and soak quinoa for about 10 minutes. Drain, transfer to a sauce pan add 2 cups of water and the cube of vegetarian bouillon. Bring to a boil then reduce temperature to low and cook until soft but not mushy. Add more water if needed. Pour quinoa over a strainer and let it drain excess water and cool down to room temperature.

Once quinoa has cooled, add the rest of the ingredients. Adjust salt to taste. Let sit at room temperature before serving, or better yet, refrigerate and serve the following day. The tabouli will taste even better.

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{ 3 comments… read them below or add one }

Barbara March 13, 2012 at 9:18 am

I’ve tried, but just can’t get my taste buds around quinoa. I’ve done salads, but one thing I saw recently was a hot casserole made with it….going to try that next.
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Stevie March 16, 2012 at 10:18 am

We struggled the first time we tried quinoa. And to be honest, we had a gap of probably a few years before we ventured back. Looking back now, probably that first time ours was undercooked. It’s realyl healthy and one of the greatest things about it is that it is from the Americas, just like tomatoes and chili peppers, so you’re eating locally with quinoa. Good for you to give it another try!

Magic of Spice March 17, 2012 at 2:57 pm

I love quinoa! This looks live a delightful dish, and congrats to your team at work…wishing them all luck!
Magic of Spice recently posted..Happy Birthday to The Ardent Epicure with a Mimosa Freeze and AwardsMy Profile

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