By now you’re most likely aware of all of the reasons why quinoa is good for you. Quinoa was first consumed by the Incas three to four thousand years ago (give or take) and “was the gold of the Incas” because they believed it increased the stamina of their warriors.
Quinoa is a good source of protein, fiber, iron, copper, thiamin and vitamin B6. It’s also an excellent source of magnesium, phosphorus, manganese and folate.
Knowing the coming work week may require the stamina of a warrior, I whipped up this recipe for dinner tonight and it did not disappoint.
Vegetarian Quinoa Tabbouleh Salad (Gluten-free, Vegan if you skip the feta)
What You’ll Need
- 1 cup quinoa
- 2 cups water or vegetable broth (go with the veggie broth if you want more flavor
- half a pint of cherry tomatoes, halved
- 1 cucumber, chopped
- 4 scallions, chopped
- 2 cloves garlic, minced
- 2 – 3 tbsp chopped fresh mint
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1/2 tsp salt to taste (I used sea salt)
- 1/4 – 1/2 cup of crumbled feta cheese (optional)
How to Make It
In a medium pot, cover the quinoa in vegetable broth and bring to a boil. Reduce heat to a slow simmer, cover, and cook for 15 minutes, or until most of the liquid has been absorbed. Set aside.
While the quinoa is cooking, in a large bowl, combine the tomatoes, chopped cucumbers, scallions, garlic, fresh mint and fresh parsley.
Once the quinoa has mostly cooled (it can be warm still, but not hot) add the cooked quinoa, olive oil, lemon juice and salt, tossing gently to combine well.
I found that is tasted yummier when I chilled it in the fridge for 15ish minutes before serving. A little hint of summertime flavor that tastes right any time of year.