- Publish Date
- Friday, 17 March 2017, 1:13PM
- By Allyson Gofton
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!
- 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
- 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.
- In a bowl mix together the quinoa, red onion, parsley, mint, tomatoes, currants, pinenuts, garlic and vinaigrette. Season with salt and pepper.
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