Quinoa Gold

by Deborah English — December 7, 2007

Recently "rediscovered," quinoa was grown extensively by the ancient Incas. Noted for its remarkable ability to increase strength and stamina, quinoa was an integral part of the fearsome Inca warrior's diet. Because of this, quinoa was called the "gold of the Inca's."

Quinoa is a "complete protein," making it an indispensable food choice for vegetarians. Unlike animal sources of protein, Quinoa is loaded with healthy fiber and disease-preventative phytochemicals. It is nutrient-rich, containing Riboflavin (Vitamin B2), magnesium, manganese, iron, copper, and phosphorus. What's more, Quinoa is gluten-free, so it is a fantastic choice for those with gluten intolerances. When cooked, Quinoa has a similar consistency to gluten-containing bulgur wheat, so it is a perfect base for delicious tabouli.

Quinoa Tabouli

1 cup quinoa, washed
2 cups boiling water
1 red onion, finely chopped
2 cups tomatoes, diced
1/2 cup fresh Italian Parsley, chopped
1/4 cup fresh mint, chopped

Dressing

1/4 cup lemon juice
1/4 tsp dill
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
Sea salt and black pepper, freshly ground
2 big cloves garlic, finely chopped or pressed

In a pan, bring the water to a boil. Add quinoa and cover with a lid. Reduce the heat and simmer for about 15 minutes, or until the quinoa has absorbed the liquid. Place into a mixing bowl, fluff with a fork, and set aside. When the mixture is luke-warm, add the rest of the ingredients. Whisk together the dressing ingredients and pour over the quinoa mixture. Mix everything together and serve.

If Quinoa isn't in stock at your supermarket, it should be no problem for your local health food store to source it for you.