|This article is featured in the May '07 Feeding Your Family Newsletter|
• Recipes: Tabouli with Feta • Arugula with Lentils and Bacon • What's in Season? Radishes
• Garden Magic • Things We Love: Cooking as Easy as 1-2-3 • Health Check: The Study About Studies
By Larissa Phillips
I like to make tabouli the classic way, with bulgur (cracked wheat), but I also love to substitute other grains. In this recipe, I use quinoa ("keen-wa"), a Peruvian supergrain with the highest protein of all grains, that cooks in about 20 minutes.
It's so light and delicate that it's perfect for toddlers. (Set aside a little quinoa for the younger kids, and serve it plain or with a dash of olive oil and lemon. Serve it with a few pieces of chopped tomato and cucumber.)
- 1 cup quinoa, rinsed, drained and cooked according to directions on package
- 1 tomato, diced
- 1 cucumber, peeled and diced
- 2 bunches parsley, de-stemmed and finely chopped
- 1 bunch scallions, chopped, including green part
- 1 block (about 1/4 lb.) feta cheese, chopped or crumbled into small pieces
- 1/4 cup extra virgin olive oil
- Juice from one lemon
- Kalamata olives, pitted and coarsely chopped (optional)
- Combine all ingredients up to the feta.
- Whisk together the olive oil and lemon in a separate dish, and toss with vegetables and quinoa.
- Add the feta and olives, if using, and toss gently.
- Let sit for at least 20 minutes for flavors to settle.
Serves two as a main dish; four or more as a side salad.
For another favorite warm weather salad,see
Arugula with Lentils and Bacon.