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A Keen Tabbouleh


Quinoa, available at health-food stores, is a high-protein grain that cooks in only 10 to 15 minutes. The most important thing to remember when cooking quinoa is that the outside of the grain is covered with a soapy-tasting substance that needs to be washed off before cooking; otherwise it will give a bitter flavor to the food. Rinse the quinoa well under cold running water and drain in a colander.

The dressing for this salad is made without oil. Instead, use ripe tomatoes and fresh herbs to give the salad flavor and chicken broth to make it moist.

This makes a great appetizer or salad when served with grilled garlic pita bread.


1/2 cup quinoa

1 cup water

1 1/2 cups chopped tomatoes

2 cups minced parsley

1 cup thinly sliced green onion tops

2 tablespoons fresh mint leaves, chopped

1 tablespoon fresh basil leaves, chopped

1/4 cup chicken broth

1/3 cup lemon juice

1 teaspoon sea salt

Cracked black pepper

Romaine leaves

Lemon wedges

Rinse quinoa in bowl under cold running water and drain well. Bring quinoa and water to boil in medium saucepan. Reduce heat to simmer, cover and cook until water is absorbed and grains look translucent, 10 to 15 minutes. Spoon into large bowl and cool.

When quinoa is cool, stir in tomatoes, minced parsley, sliced green onions, mint and basil leaves. Combine chicken broth and lemon juice. Pour over salad. Add sea salt and black pepper to taste, stirring lightly. Cover and chill several hours for flavors to blend.

To serve, spoon on top of romaine leaves and garnish with lemon wedges. Serve with grilled garlic pita bread.

Makes about 2 cups.

Each 1/4-cup serving contains about:

57 calories; 336 mg sodium; 0 cholesterol; 1 gram fat; 11 grams carbohydrates; 2 grams protein; 0.94 gram fiber.

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