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joy's quinoa tabbouleh

(1 rating)
SylvanLady avatar
Recipe by
Joy Durham
@SylvanLady
Portland, OR

Our family has Celiac Disease (gluten, lactose, egg intolerance), a soy allergy, and Diabetics. Fortunately, our daughter earned both an M.D. and an N.D. (Dr. of Naturopathic Medicine). Dr.Dr.Dtr. is a gourmet cook with two pre-teens, one of whom refuses to eat fruit or berries. We have calibrated our approach to gourmet food to embrace food sensitivities and, yes, vegans. We collaborate and concentrate on using nutrition to heal and prevent degenerative disease. We are hilarious. Joy, SylvanLady

►
(1 rating)
yield 10 or more, w/gd leftovers
prep time 30 Min
cook time 1 Hr

Ingredients For joy's quinoa tabbouleh

  • 1 c
    organic quinoa, buy it in bulk from bins at market
  • 1 Tbsp
    ground turmeric, more if desired
  • 1 Tbsp
    ground cumin, more if desired
  • 2 md
    fresh cucumbers, sliced and diced
  • 6 md
    italian roma (plum) tomatoes, diced; more if desired
  • 3 md
    celery stalks, sliced and diced
  • 1 bunch
    fresh parsley, and fresh cilantro chopped fine
  • 1 md
    white onion, chopped fine or grated
  • 1 lg
    fresh lemon, juiced, w/ pulp
  • 3 Tbsp
    grape seed or olive oil
  • 1 md
    red bell pepper, seeded, chopped (optional)
  • 2 c
    water, add slowly, so as not to mix quinoa and spices
  • THIS DISH IMPROVES IN TASTE FOR 3 DAYS. IT CAN BE EATEN ANY TIME OF THE DAY OR NIGHT. YOU CAN SCOOP OUT A PORTION, ADD DRAINED (WATER PACKED) TUNA, MAYONNAISE, AND SERVE AS A MEAL, TOO.
  • THIS IS A GREAT POTLUCK DISH. IN A TWO-PERSON HOUSEHOLD, I'VE RARELY HAD ANY GO TO WASTE.
  • TRADITIONAL TABBOULEH IS MADE WITH BUCKWHEAT GROATS WHICH HAVE GLUTEN AND CAN UPSET STOMACHES. QUINOA IS MUCH BETTER AND SOOOO EASY TO PREPARE. TURMERIC AND CUMIN ARE GOOD INFLAMATORY SPICES. THEY HELP HEAL THE BODY. DELICIOUS, TOO.
  • 2 md
    carrots, chopped or grated (optional)

How To Make joy's quinoa tabbouleh

  • 1
    Put 1/4 cup Quinoa in the bottom of the steamer pot. Add Cumin and Turmeric. Add rest of Quinoa. Put 2 cups water in gently, so as not to mix ingredients. If you mix them, the spices will rise to the top. You want them to infuse the Quinoa, so don't mix things together.
  • 2
    Except for tomatoes, parsley and cilantro, the veggies will go nicely through a basic food processor very quickly. Grate or slice onion and/or carrot depending on how you prefer them. Do NOT use yellow onions for non-cooked dishes. Their flavor is too strong.
  • 3
    Cool the quinoa by chopping it up in the large bowl (I use a plastic shrimp deveiner (!) to remove Quinoa from steamer and slice it up. Works. Anything will do. Do not add veggies until Quinoa is reasonably cool
  • 4
    Be as lavish as you like with lemon. Add grape seed or olive oil judiciously until you get the texture you want
  • 5
    If you have an herb garden, whole fresh oregano and thyme are a delightful, healthy addition to this dish. The BIG health items are the Turmeric and Cumin. This is a great way to introduce them into your diet. Save money: these costly spices can be purchased in Halal(Muslim/Mid-East) stores. I order them online, by the pound.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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