Quinoa (pronounced keen-wah) is a little-known grain from the highlands of Peru that appeared in health food stores about five years ago. Often called the super grain because of its high protein content and relatively low calorie count (about 130 calories in a 1 1/2-ounce serving), quinoa cooks as easily and quickly as rice and has a delicious mild, nutty flavor.
This salad is based on the Middle Eastern tabbouleh, normally made from cracked wheat, and tuna is a good addition. The quinoa can be cooked on top of the stove, or in the microwave, and while it cools, vegetables can be perfectly and quickly processed with the French fry disc.
To cut French fries, potatoes are loaded sideways in the food chute, since the cutting edge of the disc is shaped like a square, and as it tunnels through the potatoes, long French fries result.
QUINOA AND TUNA SALAD
1 1/2 cups quinoa
1/2 cup firmly packed parsley leaves
1/2 pound cucumber, peeled, seeded, quartered lengthwise
1/2 pound firm ripe tomatoes, quartered
1/2 small red onion, peeled, quartered