So Tabouleh is generally made with wheat bulgher and is decidedly middle eastern in origin, but I wanted to amp it up a bit, in terms of flavor and nutrition. This recipe is made with quinoa, which is an AMAZING grain. It’s full of protein, iron and calcium, and contains many of the amino acids that are missing in other grains and beans. In fact, quinoa contains all eight essential amino acids that are necessary for tissue development.
This recipe definitely has a kick – so adjust the red pepper and jalepeno depending on your taste. It’s great served with grilled shrimp or seared sea scallops – or is a great hearty summer meal on it’s own – fresh, crunchy and nutritious! Enjoy and Be Wise!
- 1 1/2 cups rinsed quinoa
- 2 1/2 cups water
- juice from 2 limes
- 1-2 cloves minced garlic
- 1 tbs olive oil
- crushed red pepper
- 1 chopped cucumber
- 2 chopped tomatoes
- 1 chopped avocado
- 2 ears of corn, cooked and “dekerneled”
- 1 1/2 cups black beans
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 8 sliced scallions
- 1-2 minced jalapenos - seeds removed
Bring the water to a boil and add the quinoa. Cook about 10 minutes until all the water is absorbed. Remove from heat and allow to cool.
While the quinoa is cooling make the dressing by combining lime juice, garlic red pepper and olive oil. Salt and pepper to taste.
Combine all ingredients and allow to refrigerate for 1-2 hours before serving! Garnish with fresh mint and avocado slices.
