Quinoa Tabouli

Quinoa is a wonderful grain.  It's tolerated well by those who have gluten intolerance and is full of protein.  Combined with beans, this dish provides the correct amino acids for 'complete protein' as found in fish, chicken and red meat.  Tabouli is a Lebanese cold salad typically made with bulhgar wheat.  Quinoa is a very good substitute for people who are sensitive to wheat, rye or barley.  For those who are not, barley also makes very good Tabouli.

2/3c  quinoa (pronounced: KEEN'-wah) red, white or a mix

1 1/3 - 1 1/2c  water

Combine these two in a 2 quart pot.  Bring to a boil then simmer, covered like rice.  When liquid is absorbed, 15-20 minutes, cover and turn off heat.  Let stand until the quinoa is all puffed up and has sprouted curly little tails.  Then put in a big glass bowl with:

1  can drained-rinsed black beans

1  med. onion slice-chopped

2  shredded carrots
2  med. tomatoes slice-chopped

1  lemon - juice and zest

1/4c  extra virgin olive oil

1t  fresh ground black pepper

1/2t - 1t  Rosemary Seasoning

1  bunch of curly parsley

Fold all ingredients together, then chill a couple hours.  Serve as a main dish or a side.  Shown here with tallapia cooked in little Balsamic vinegar and extra virgin olive oil mix that I also sprinkled with my Rosemary Seasoning and drizzled with my Peppercorn-Dill Ranch Dressing. . .Lin