June 16, 2012

From the Garden - Quinoa Tabbouleh


Quinoa, the South American wonder grain, is finally coming into its own. The pearl shaped grains are as delicious as they are healthy. They cook twice as quickly as wild rice and have the delicate flovor of couscous. Even though bagged quinoa is rinsed before processing, it's best to give it another quick wash before cooking. This helps remove the grains' bitter coating.

Makes 8 servings Prep: 15 minutes Cook" 25 minutes

1 cup quinoa
2 medium tomatoes, diced (about 2 cups)
1 English cucumber, diced (about 2 cups)
1/2 cup parsley, minced
8 mint leaves, minced
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Cook quinoa according to package directions, and cook to room temperature. Gently toss quinoa with next 4 ingredients in a large bowl. Whisk remaining ingredients together in a small bowl, and toss gently with quinoa mixure.

What a great way to use those summer tomatoes that are coming off your vine. Hopefully you've also got cucumbers, parsley and mint in your garden too!

This recipe is one from the now sadly defunct Cottage Living magazine. I miss the days that showed up in my mailbox.

This post was written by Mindi at Red Dog Barkery. Visit her Etsy shop for durable, yet fashionable goods, or her blog for bits that are sure to whet your appetite.