Quinoa Tabouli

Quinoa Tabouli, with sweet potato fries and steamed chard with balsamic vinegar.\

I began cooking with quinoa about 5 or 6 years ago. It took me a while to figure out how to cook dishes with it that I liked.  The advantage to quinoa is that it is gluten-free and very high in protein, so it is an ideal vegetarian or vegan food.  My first memory of tabouli is from the George family’s pool hall in Duluth about 30 years ago.  It is traditionally made with wheat berries or bulgar, but quinoa makes a lovely replacement and provides, in my opinion, a more interesting texture.  This recipe serves about 6 as a side dish or 4 as a main dish.

Quinoa Tabouli

1 cup white or red quinoa

2 cups water

1 large tomato, diced (heirloom tomatoes or a nice juicy vine ripened tomato is more flavorful)

1/2 large onion, diced (I like red onions best)

1/2 large red or yellow sweet bell pepper, diced

1 Tblsp chopped fresh mint

1 Tblsp chopped fresh basil (or parsley if you can find fresh basil)

Juice of 1 whole lemon

1/3 extra virgin olive oil

1 1/2 tsp salt

2-3 Tblsp pine nuts (toasted in a 350 degree oven until lightly golden)

Bring water to a boil.  Add quinoa to water and simmer for 10-12 minutes or until water is absorbed. Cool quinoa for about 15 minutes, then add diced vegetables, mint, basil, and salt. Add lemon juice and olive oil and mix thoroughly.  Refrigerate for a few hours until cool.  Serve topped with pine nuts.  Enjoy.