Quinoa has all the essential amino acids we need, a complete protein. So I was excited to try a Tabbouleh Salad recipe in “Quinoa – the Everyday Superfood 365” by Patricia Green and Carolyn Hemming.
Original Tabbouleh Salad with Parsley and Mint
My daughter found their recipe was too lemon-y so I doubled the Quinoa. Increase Water or Stock depending on whether you use a rice cooker or pot. Too much and the salad is too wet, not enough and the Quinoa is glassy. Everyone seemed to like it better if I omitted the Parsley and Mint too. Instead of seeding regular Tomatoes, I simply halved Grape Tomatoes. I added Lentils, sliced spinach or kale, colorful bell peppers, acids and spices. Then I served the Cucumber on the side as it made the salad too soggy, even if you seeded it.
So my adaptation is simply Quinoa Salad. Its fresh, colorful and healthy. Best served at room temperature.
glutenfreefitandfrugal 