The Pleasant Peasant Cooks Quinoa Tabouli

Quite a few years ago I had my first taste of quinoa (keen-waah) at a resaurant at Ward Center, the french chef’s name escapes me, but he also had a place on Kauai. He served the quinoa with a rack of lamb. I’ll eat a rack with anything. But what a treat that I discovered in quinoa.
Fast forward many years later. Quinoa is now available in bulk at Costco. I am on my third bag now. Lucky we live Hawaii, the land where everyone has a rice cooker in the kitchen. Quinoa comes out light and fluffy from my rice cooker. I add two cups water to one cup quinoa, some Hawaiian salt and a glunk of olive oil. Turn on the rice cooker and let it become its fluffy self.
It’s a bit bland, but it adapts well to other recipes. Today I brought it to the Good For You potluck we are having at work today as an alternative way to increase fiber in the diet. So I made Quinoa Tabouli. <<<—That’s a link to my Twitpic!
For Weight Watchers participants like me, here are the facts we need to know about quinoa:
2 points
Per cooked half cup:
Calories 127
Fat 2 grams
Fiber 2 grams
Protein 4.5 grams
Quinoa Tabouli
4 cups quinoa
8 cups water
olive oil
Green onion
Lemon juice
Olive oil
Salt & Pepper
Options? Whatever you want to add: chopped cucumbers, bell peppers, olives, celery…
Cook first four ingredients in rice cooker or pot, fluff, let cool.
Coarsley chop tomato, green onion, mint, optional vegetables and place in large bowl. Douse with lemon juice and olive oil, salt and pepper, herbs de provence are a nice added touch.
Pour the vegetables over the quinoa and gently toss. May serve immediately or chill and serve the next day. I like it best fresh and at room temperature. The tomatoes and mint like it, too.
Glad some of you requested the recipe! I hope I convert some of you to quinoa fans!