Quinoa Tabbouleh

by Anne Myers-Wright RD/APD

Posted on Jan 9, 12:10 PM in and . No comments.

Having just found out that the UN has declared 2013 the International year of Quinoa, I thought it would be a good idea to share a recipe using Quinoa. I’ve tried using Quinoa a few times but must admit, I need to try to use it more.
So what’s so good about it?

Quinoa, (pronounced-keenwa), is a grain “with benefits”. It is relatively low in calories, low fat and high in a good quality protein. It is a pretty good source of all essential amino acids, including lysine and isoleucine. It’s also packed with beneficial antioxidant phytonutrients, manganese, folate, fibre and is gluten free. So many health benefits, it made “International Year”.

There are so many ways to cook Quinoa and lots of recipes out there….here is one of my quick and easy favourites.

Quinoa Tabbouleh

Ingredients (serves 4)

  • 2 cups water
  • 185g quinoa
  • 1 pinch salt
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt
  • juice of 1 lemon
  • 3 tomatoes, diced
  • 1 cucumber, diced
  • 2 bunches spring onions, diced
  • 10 mint leaves, chopped
  • 1 bunch fresh parsley, chopped

Method

In a saucepan, bring the water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature then fluff with a fork.

Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, spring onions and parsley. Stir in cooled quinoa and mix well.

So easy!

Let me know your favourite ways to cook Quinoa.

Tags: Quinoa, Tabbouleh

About the author

Anne Myers-Wright RD/APD

Anne is a Health Professions Council (HPC) registered dietitian (RD), an Accredited Practicing Dietitian (APD- Australia), a fellow of the Higher Education Academy (FHEA), a member of the British Dietetic Association, The Nutrition Society and of The Dietetics Association of Australia.

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