Friday, June 6, 2008
Keen on Quinoa
Yesterday on the Delphi Forums list, I saw Theresa from South Dakota's recipe for quinoa tabbouleh, and suddenly, I had to have some.
Tabbouleh, that is.
This was also the first time I'd tried quinoa since last summer, when it didn't settle so well. I must have been too young on the GF diet for my gut to tolerate it -- but now, for some reason, I have no problems with quinoa.
In fact, you could say I'm pretty keen on quinoa now! And it's great in tabbouleh!
So I went to the store and got the stuff to make Theresa's quinoa tabbouleh. I made a couple of personal changes/lazy adaptations to it. It's still delicious on a hot summer day.
Keen on Quinoa Tabbouleh
Six oz. quinoa
One 14.5 oz can GF chicken (or veggie) broth
1 bunch fresh parsley
1/4 cup chopped basil
three sliced green onions
1/2 pint fresh tomato salsa (only fresh will do; otherwise, add 1 cup chopped tomatoes) Cook's note: THIS was an impulse addition to the tabbouleh, but I had this container of salsa that didn't taste right, but it was very fresh. Turned out to be a great decision...
1/2 cup balsamic vinaigrette dressing (I used Penzeys Country French made with balsamic vinegar and olive oil, but you could also use Newman's Own Light Balsamic)
Generous squeeze of fresh lemon juice
sprinkle of salt and pepper
Cook chicken broth and quinoa in microwave safe bowl, uncovered, for 8 minutes. Stir and let sit until quinoa is soft, about 10 - 15 more minutes. Add balsamic vinaigrette dressing while quinoa is still warm. Stir well.
Chop parsley, basil and onion finely, then add to quinoa. Stir in tomato salsa and lemon, sprinkle with salt and pepper, and cover and refrigerate til chilled.
Serve with hummus (I personally loathe making hummus when I can buy the Sabra brand. It is GF and I love the Supremely Spicy version) and good crispy GF crackers.
As an aside, I love roasted eggplant, and it's painfully simple to make. Wash a medium globe eggplant (or two) and remove the cap. Slice and layer thin slices on a baking sheet, drizzle with olive oil, salt and pepper, and bake at 400 degrees for an hour.
Serve as is, or drizzle more of the vinaigrette on it.** Good hot, cold, or room temperature.
Or do as I did, and throw on some sliced yellow squash and whole garlic for good measure.
**Yeah, I know. I COULD make baba ghanoush with the eggplant, however you spell it, but to me, the roasted eggplant does just as well with fewer calories...I love freshly roasted eggplant.
Try this salad. It is good. Thanks, Theresa, for the inspiration!