Dining and Cooking
In Chefs’ Collections

Rainbow Quinoa Tabbouleh

Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture. The pearl white grains are the fluffiest, the red and black more compact.

Ingredients

  • 1 cup rainbow quinoa (a mixture of equal parts white, red and black quinoa)
  • 3 cups water
  • Salt to taste
  • ½ cup fresh lemon juice
  • ½ teaspoon ground cumin
  • ¼ cup extra virgin olive oil
  • 1 cup finely chopped flat-leaf parsley
  • ¼ cup finely chopped fresh mint
  • 1 bunch scallions, white part and green, finely chopped
  • 1 red bell pepper, chopped
  • 1 cup finely diced cucumber
  • Small leaves romaine lettuce, for garnish
  • In summer: 1 pound ripe tomatoes, cut in small dice
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      335 calories; 16 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 8 grams protein; 366 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves four to six

Preparation

  1. Rinse the quinoa thoroughly, and combine with the water and salt to taste in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return the quinoa to the pot. Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. The quinoa should now be fluffy.
  2. Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil, and toss with the cooled quinoa. Add the remaining ingredients, except the lettuce leaves, and toss together. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce leaves.
  • Advance preparation: The cooked quinoa will keep for four days in the refrigerator. You can make the salad several hours ahead and refrigerate.

45 minutes

Dining and Cooking