Quinoa originates from the Inca people of South America, where it has been an important foodstuff for over 6,000 years. Today it is recognized in the western world for its high protein content and balanced set of amino acids. It is also gluten free and a good source of fibre, phosphorous, magnesium and iron. Simple to prepare, it is often used as a base for salads, but is also an ideal alternative to rice or couscous.
- 450g (1lb) Suma Organic Fairtrade Quinoa QS189
- 1 bunch flat-leaf parsley, chopped
- 1 red onion, finely chopped
- 2 tbsps fresh mint
- 2 garlic cloves, crushed
- 1/2 small cucumber, finely chopped
- Olive oil
- Cos lettuce leaves, whole
- 3 or 4 ripe tomatoes, finely chopped
- kalamata olives, chopped
- Thoroughly rinse the dry grain until the water runs clear. Combine 1 measure of quinoa with 2 measures of water and simmer for 20 minutes or until tender.
- Rinse again under cold water. You will know that the quinoa is done when all the grains have turned from white to transparent.
- Place all the ingredients except the lettuce and olives in a mixing bowl and toss together lightly.
Chill for 1 hour or more to allow flavours to blend. Wash and dry the lettuce leaves and use them to line a salad bowl.
- Add the quinoa tabouleh and garnish with the olives, season and chill.
This recipe, using Suma organic Quinoa is from the Suma cookbook (BK028)