Tuesday, February 10, 2009

My Adventures in Quinoa -- Tales of Hot and Cold Grain-like Love

From Feb 2009 Recipes and Product Reviews

A few weeks ago, like I've done countless times, I bought a tub of Cedars' tabouli and ate most of it with a pita. And, like countless times before, I thought, "I could make this and save myself lots of $$$."

I was right.

However, I decided to try something different. Lately, I've been (ehem) noodling around with quinoa. The first time I tried making something with it, I sauteed some fresh shallots in a little olive oil in my large Dutch oven until they were golden brown. Then, I added some summer squash (lovely gold squash fresh from the co-op) chopped into tiny bits to the mix. Finally, I added dry quinoa to the pot, sauteed it with the other ingredients for a couple of minutes, then added twice the amount of water to the pot. Right before I put the top on, I added some Herbes de Provence, salt, and pepper. It was wonderful, and only took 10 minutes to cook. I've been living on it for a week. So tasty!

So, what does that have to do with the loveliness above? Well, very little except that the grain (or rather not-quite grain) in common is quinoa.

From Feb 2009 Recipes and Product Reviews

Suffice to say, I'm never buying tabouli again. Once I found out how simple and delicious it is this way, I vowed to always make my own. I've already tried it on another quinoa newbie who declared her love for it immediately. Both she and I agreed that it would be a great, colorful dish to bring to a gathering.

Here's my own recipe. Give it a try and let me know how you like it!

Deb's Quinoa Tabouli


2 cups cooked cold quinoa
1 large bunch of parsley, cut in a chiffonade-like fashion
1/2 small red onion, minced
4 tablespoons olive oil (you want the best-tasting stuff here, not just your cooking oil)
3 tablespoons apple cider vinegar (you could use just white vinegar, too)
Salt and pepper to taste


1. Mix all the ingredients together well. You really want to coat all the quinoa with the oil and vinegar.
2. Serve with pitas, chips, or crackers.
3. Enjoy!

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