Wednesday, November 16, 2011

Whole Grain Wednesdays-Quinoa Tabbouleh

Happy Wednesday everyone, and welcome to Whole Grain Wednesday here on the Healthy Helper blog!

I would like to feature one of my favorite whole grains today, quinoa. Have you tried quinoa yet?  I have shared several quinoa recipes with you already: quinoa salad, green bean and quinoa toss, and quinoa sweet potato casserole.  But today I would like to give you a recipe for another wonderful quinoa salad that I tried recently at a meeting.  Many of the people at the meeting had never tried quinoa before and they loved this salad!  They all remarked about how fresh tasting and delicious it was!  The lady who made it got the recipe from  

Quinoa Tabbouleh  
2 cups water
1 cup dry quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced ( about 1 1/2 cups)
1 cucumber, diced (about 1 cup)
2 bunches green onions, diced (about 1 cup)
2 carrots, grated (about 1 cup)
1 cup fresh parsely, chopped

In a saucepan bring the water to a boil.  Add the quinoa and pinch of salt.  Reduce the heat to low, cover and simmer for 15 minutes.  Allow to cool to room temperature; fluff with a fork.
Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumbers, green onions, carrots and parsley.  Stir in cooled quinoa.

Crediting information:  Makes 12 servings.  Each serving creditable for 1 bread/bread alternate and 1/4 cup of the fruit/vegetable requirement at lunch or supper for 3-5 year old children.

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