Red Quinoa Tabbouleh

Quinoa (pronounced Keen-wa) is one of those super grains that has become all the rage, and with good reason. It is full of complex carbohydrates, protein, and is gluten free, a boon for people who cannot eat gluten. In addition, it cooks up quickly and soaks up flavor without tasting starchy.

Quinoa grains come in white, red and black, and while there is no difference in taste that I notice, I like the red for its color. Here it combines well with the tabbouleh flavors of garlic, lemon, parsley, mint and olive oil to create a wonderful salad.

Traditionally tabbouleh includes onion, cucumber and tomatoes. Unfortunately I didn't have any cucumber so I substituted some celery for a little crunch and was happy with the substitution. Feel free to do as you like!

Red Quinoa Tabbouleh

1 cup dry red quinoa
2 1/2 cups water
5 cloves garlic, minced
2 cups chopped parsley
1 cup chopped mint
3 tablespoons olive oil
2 lemons, juiced
1 teaspoon salt
1 cup cherry or grape tomatoes, quartered
2 stalks celery, diced
pepper to taste

Place quinoa in pot with water; bring to boil and reduce to simmer and cover, cook 20 minutes or until all water is absorbed. While quinoa is still hot, stir in garlic and 1 tablespoon olive oil. Add parsley and mint and mix well. Add lemon juice and remaining olive oil and stir well. Add salt, celery, and tomatoes and pepper to taste. Allow to chill for flavors to marry.

Hugs!