Quinoa Tabouli

Quinoa Tabouli

Based on an original tabouli recipe from David Killick
Adapted with quinoa by Anne and Colin
September, 2010

1 cup raw quinoa, (click here for online sources) rinsed and drained
1/2 teaspoon salt, plus more to taste
1 medium red or white onion, chopped
1/2 bunch flat-leaf parsley, leaves chopped
1 small bunch fresh mint leaves, finely chopped
1 small mild green pepper, seeded and chopped
1 large English cucumber, peeled, seeded and chopped
1 or 2 medium tomatoes, chopped (optional)
3 cloves garlic, peeled and crushed (or more to taste)
juice of 3 lemons (or more to taste)
1/3 cup extra-virgin olive oil
1/4 teaspoon ground allspice (or to taste)
1/2 teaspoon ground cumin (or to taste)
1/8 teaspoon cayenne pepper, or more to taste (optional)

1. In a heavy-bottomed 2-quart saucepan, bring 2 cups water to a boil with 1/2 teaspoon salt.  Add quinoa, return pot to boiling, reduce heat, and simmer 15-18 minutes, or until quinoa is tender and liquid completely gone.  Let cool to room temperature.
2. Mix together with remaining ingredients and stir until vegetables are distributed uniformly.  Let sit 2 hours or more to let the flavors blend.
3. Taste and add more salt, lemon juice, garlic or other seasonings if desired.
4. Serve at room temperature.

 Makes approximately 8 servings

 You can use whatever fresh vegetables you like and have on hand, according to Dave.


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