Foodie Friday: Red Quinoa Tabbouleh

Today's recipe is an amazing variation of the traditional tabbouleh, usually made with bulghar wheat. Quinoa, "ancient grain of the Aztecs", is one of the few grains that is a complete protein. Quinoa comes in white or red... red is much more delicious. But make sure it's fresh.. old quinoa will taste bitter.

Many thanks to Marilyn Moser-Waxman for this recipe:


1/2 cup red quinoa                        1 1/2 cups spring water

1/2 cup white quinoa                     garlic, minced (raw or even sauteed)

2 medium tomatoes                        1/4 cup olive oil

2 cups finely chopped parsley       lemon juice, to taste 

cayenne                                              black pepper

sea salt                                                1/4 cup finely chopped red onion (optional)

(Also optional: lime juice, cardamom, cumin, coriander, pine nuts, scallions)

Bring 1 1/2 cup of spring water to a boil with a pinch of sea salt and approx. 1 Tbls olive oil in it.  Add the quinoa to the boiling water, bring back to a boil, then turn the heat to low and simmer the quinoa with a lid on. Stir occasionally.

When the quinoa is done, toss in the other ingredients. Season with lemon juice, black pepper and cayenne to taste.  (You will probably need to add more seasoning than you would expect, as any grain in tabbouleh really sucks up the flavors. Let it rest between seasoning and taste again before serving.)

Serve with pita, put it in a wrap, eat with hummus.. It's yummy! (And, oh, so simple to make!)