Tabbouleh is usually made using bulgar, but this recipe uses the grain quinoa, which is a grain that is very high in fibre and iron, low in fat, as well as being a complete protein. This is a vegan recipe. It serves four as a side dish.Ingredients:
1/2 cup quinoa (rinsed well and drained)
1 cup water
1/4 tsp sea salt
1 tomato, chopped
1 small english cucumber, unpeeled and chopped
1 tbsp lime juice
1 tbsp lemon juice
1 tsp olive oil
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/4 cup fresh chives, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
Directions:
1. Combine quinoa with water and salt in a pot and bring to a boil. Reduce heat to low and let simmer, covered, for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork. Allow to cool somewhat.
2. Put all ingredients in a large serving bowl and toss with two forks. Serve at room temperature as a side dish.
