Quinoa is such a versatile grain, I love it! It’s cooked in minutes and basically you can do anything you like with it once it’s cooked. Plus point; it freezes really well too. Just put it in a zip lock bag in the freezer and scoop out what you need.
During the Summer, when it’s too warm to eat hot dishes I like making salads like these, where there is some sort of grain involved and you have your veggies and carbs in one dish.
Tabbouleh is a middle eastern dish usually made with Bulgur, a kind of dried cracked wheat, but I like to use Quinoa instead since it has a lot more protein, less carbs and more fibre. Also it’s Gluten free. Quinoa to me is a super grain, the seeds grow on large feather like branches and can be black, red or white. In Inca quinoa means “mother grain”, and I can see why.
However when you cook Quinoa it is very important that you rinse the seeds very well before cooking since they are covered in saponin, a bitter substance that works like a natural insect repellant for the plant.
Gluten free ✔
Dairy free ✔
Ref. sugar free ✔
Egg free ✔
Serves 4 as a side dish
1 1/2 C. Quinoa
3 C. vegetable Stock
1 can of chickpeas, drained
1/2 C. Pomegranate seeds
1/4 cup freshly squeezed lemon juice
1/4 cup good olive oil
Freshly ground black pepper
1 cup minced scallions, white and green parts
1 cup chopped fresh mint leaves
1 cup chopped flat-leaf parsley
1 cucumber, unpeeled, seeded, and medium-diced
Cook the Quinoa according to package instructions or;
Wash the Quinoa thoroughly and put in a pan, add the stock. Bring to a gently boil and cook with the lid on the pan for about 10 – 12 minutes , taste and check to see if the Quinoa is done.
Place the Quinoa in a large bowl and let it cool before adding the chickpeas, pom seeds, scallions, cucumber, herbs, oil, lemon juice, salt and pepper. Toss and serve either cooled or at room temperature.
Tip: Sprinkle over some toasted Pistachios for extra crunch.
Looking for more great recipes to try? Be sure to check out this Watermelon Salad