Tasty Quinoa Tabouleh

9:00 pm on 14 August 2004

(Serves 4 - 6)


  • 200 gms quinoa
  • 2 C (500 ml) water
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • ½ C each of finely chopped parsley, cooked corn kernels, diced cucumber
  • 2 cloves garlic, crushed
  • 1 sml red onion, diced
  • 6 cherry tomatoes, quartered


Quinoa (pronounced keen-wah) is a delicate pearly grain originating from South America. High in protein and calcium, it can be substituted for rice in most recipes. Cold, it makes a superb salad base when combined with fresh vegetables, fruits, herbs and spices. Hot quinoa is a great accompaniment for casseroles or stews.


Place the quinoa in a strainer and wash well under cold running water. Place in a saucepan with the water and bring to the boil.

Reduce the heat and simmer for about 12 minutes until translucent and tender. Remove from the heat and drain, then fluff with a fork. Cool to room temperature.

Season with salt and pepper and fold in the other ingredients. Serve as an accompaniment.

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