Allyson Gofton - Quinoa Tabbloueh

Quinoa is one of the new culinary stars, being gluten free, easy to cook and filling, it makes a great alternative to cracked wheat and couscous in this tabbouleh.  Here’s five great reasons to add quinoa to your diet.

• This plant is a complete protein and there’s not many in the plant world.
• It’s high in fibre
• Has a low glycemic index, which is good for blood sugar control; ideal for people with diabetes.
• Hi in anti-oxidants
• Good source of many minerals, especially iron and magnesium

Quinoa is cooked just like rice  - boiled, strained and ready to eat; it’s a great grain!

Recipe

Ingredients

• 1 cup quinoa
• boiling salted water
• 1 red onion, peeled and finely diced
• 1 cup chopped fresh parsley
• ½ cup chopped fresh mint
• 200 grams cherry tomatoes, halved (or use 1/2 cup chopped semi-dried tomatoes)
• ½ cup currants
• ½ cup toasted pinenuts
• 1 tblsp minced fresh garlic
• about ½ cup vinaigrette

Method

1. Cook the quinoa in the boiling salted for about 7 minutes. Remove from the heat and stand 5 minutes before draining in a colander. Squeeze out as much liquid as possible.
2. In a bowl mix together the quinoa, red onion, parsley, mint, tomatoes, currants, pinenuts, garlic and vinaigrette. Season with salt and pepper.