I expect that this recipe I tore out from
Chatelaine magazine is
going to keep me fueled for the upcoming
CGTA show (our big wholesale show). I love quinoa, it is chock full of protein and I need something that will be easy to pack and nibble on to keep myself fortified during the long hours at the booth. The best part is that this tasty recipe is not only healthy, but quick and cost effective too...Enjoy!
Quinoa-Tabbouleh Salad
Cooking time: 10 minutes Preparation time: 10 minutes
Refrigeration Time: 60 minutes Makes: 8 cups
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| Image: Roberto Caruso |
Ingredients
- 1-3/4 cups (425 mL) water
- 1 cup (250 mL) quinoa
- 1/4 English cucumber
- 2 tomatoes
- 1 green pepper
- 5 green onions
- 1 large bunch parsley
- 1/2 cup (125 mL) olive oil
- 1/4 cup (50 mL) lemon juice
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) chili powder
Instructions
- Pour water into a small saucepan and bring to a boil. Rinse quinoa
with cold water several times. Drain and stir into boiling water with a
pinch of salt. Reduce heat and simmer, covered, for 10 to 15 minutes,
until all water is absorbed and quinoa grains are transparent.
- Meanwhile, dice cucumber, tomatoes and green pepper. Thinly slice
green onions and finely chop parsley. In a bowl, whisk oil with lemon
juice, salt and chili powder.
- Pour hot quinoa into oil mixture and toss well. Cool to room
temperature. Toss with chopped vegetables and parsley. Refrigerate for 1
hour before serving.
I have a couple of friends who are trying out juicing or blender drinks (not those kinds). It's an easy way to get more fruits and vegetables into your diet and it takes no time (or cooking) at all. This recipe from Chatelaine is great as it gives you options to try out different variations if you don't like certain foods.
