Tuesday, July 02, 2013

Quinoa Tabouleh Salad

Mint and parsley are growing in my garden in copious amounts, which is just what you need for tabouleh. It's traditionally made with bulghur (cracked wheat) but is also good with quinoa. This is a great option for those avoiding wheat gluten and also makes this an almost totally Saskatchewan salad.


Quinoa is a seed high in protein, iron, magnesium, B vitamins and fibre. Originally grown by the Incas in the Andes of South America, it grows quite well in Saskatchewan, too.

Quinoa Tabouleh
Don't worry about exact amounts. This salad is what you make it!
1 1/2 cups cooked quinoa
1 tbsp finely chopped red onion
(spring green onions are good, too)
1 cup chopped parsley
1 cup chopped mint
2 large chopped tomatoes
Juice of one lemon, two if you like it tart
A few glugs of camelina oil
(olive oil is traditional but camelina is local)
Salt to your liking

Mix it all. Make ahead to give the flavours time to mix and mingle.

Sources: my own mint and parsley. Farmers' market tomatoes. NorQuin quinoa. Three Farmers camelina oil.

2 comments:

Jena said...

I've been reading through your old posts after a friend posted a link to your "War Brides brought a taste of home" article on Facebook.

Have you ever tried making Tabouleh with pot barley? There's something truly fabulous about the meaty chew of the barley combined with the olive oil, lemon juice, onion, mint, and parsley.

Amy Jo Ehman said...

Yes, I have made tabouleh with barley and like it, too. I also like making risotto with pearl barley. I started using barley because it was a Saskatchewan product, but actually prefer it to more traditional ingredients, or at least like it equally as much. :)