Shortcut Quinoa Tabbouleh – Firstly, what is Tabbouleh? Real Tabbouleh is purely Lebanese in origin. You’ll find all sorts of recipes with the name Tabbouleh that probably are very far from what it’s supposed to be. Since I’m trying to reduce my grain consumption, burghul (cracked wheat) is out, but quinoa is a great alternative. I was in a hurry and had an idea. Turns out Jimmie and I love what I whipped up! My Shortcut Tabbouleh is a quick, easy, and refreshing salad on a hot summer day!
Secondly, what is Quinoa? “Quinoa is a species of the goosefoot genus, a grain crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach, and tumbleweeds. As a member of the Amaranthaceae family, it is related to and resembles amaranth, which is also a pseudocereal
In their natural state, the seeds have a coating of bitter-tasting saponins,” (https://en.wikipedia.org/wiki/Quinoa). Most quinoa sold in the US has this coating already removed. If you’re cooking the quinoa in liquid, an extra rinse of the seeds in a fine mesh strainer under cold running water for a few minutes won’t hurt. If you’re toasting them, don’t rinse them.
Shortcut Quinoa Tabbouleh
Furthermore, here’s the recipe for my Healthier Homemade Italian Dressing.