Quinoa Eetch (Red Quinoa Tabouli)

By chris_coyle
January 15, 2011
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Author Notes: Having first learned about Quinoa a year or so ago, I was trying to come up with ways to incorporate it into our diet. We started cooking it like rice in Pilaf, adding it to the occasional stir-fry, etc., but then it occurred to me to try replacing the bulghar wheat in Eetch with Quinoa. Although I find it to be a softer texture than the wheat, my biggest food critic didn't even realize I had done something different with it. You can't go wrong with a dip that is as healthy as it is delicious!chris_coyle

Serves: a crowd

  • 1 cup Quinoa
  • 2 cups Tomato sauce
  • 1/2 bunch Parsley, chopped
  • 4 Scallions, chopped
  • 1 Large onion, diced fine
  • 1 Large green bell pepper, diced fine
  • 1/4 cup Fresh lemon juice
  • Drizzle of olive oil
  • Dash of cayenne pepper
  • Salt and Pepper to taste
  1. Bring tomato sauce and quinoa to a boil;
  2. Reduce to a simmer until quinoa blooms (tendrils uncurl);
  3. Remove from heat and cool to room temperature;
  4. Stir in remaining ingredients;
  5. Chill until sauce is absorbed and flavors have a chance to meld;
  6. If a looser consistency is desired, add a little more tomato sauce - no need to cook;
  7. Serve with crackers, celery sticks, bagel chips, pita chips, tortilla chips, etc.

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