While in Brazil this last week I ate at a place that had a buffet where you would pick out the food you wanted, you weighed it and then you paid. On the buffet was a tabbouleh salad that was super fresh, super good and I got home craving to come up with something similar. I’ve made tabbouleh before, and traditionally its made with Bulgar, I’ve also seen and done couscous, but this time I was really wanting to do it with quinoa. Quinoa has a lot of good stuff going for it. Its packed with protein and its gluten free so most anyone can eat it. Now I do feel somewhat conflicted from time to time when I hear about how our eating it is taking it away from the people that have that as their main food source. So I’ve still got some more investigation to do, but in the mean time it sure did help me to make a fantastic dish. I served up the salad with some warmed pita bread and a Field Roast Italian sausage. It made for a delicious meal. 🙂 Let me know if you decide to give it a try, it’s super fresh and bright and the perfect way to kick off summer.
1/2 cup of quinoa
1 cup water
1 green onion, sliced finely including all the green parts.
1/3 yellow onion, diced finely
1 handful Italian Flat Leaf parsley, chopped finely
1/2 cucumber seeded, partially peeled, and diced
1 tomato, diced
For the dressing:
About 1/8 cup olive oil
1/8 cup red wine vinegar
Juice of 1 lemon
2 tsp Liquid Aminos
salt and pepper
dash of cayenne pepper
1. Put quinoa and water into a medium sauce pan, bring to a boil, lower to a simmer, cover and cook for 15 minutes.
2. Prepare the dressing. Put all ingredients for the dressing together and whisk until well combined.
3. In a large mixing bowl combine quinoa, green onion, yellow onion, cucumber, parsley and tomato, mix until well combined.
4. Add dressing, mix well and place in fridge until chilled. Mix again before serving.