Quinoa Taboule

This is what a field of quinoa looks like from a moving bus on a rainy day in Bolivia (this is as close as I will ever get to creating an impressionistic masterpiece).

This is what the leftovers from Quinoa Taboule look like - you want to make it, oh yes you do!

Quinoa Taboule

2 cups water

2 teaspoons chicken bouillon granules (I prefer bouillon paste)

1 cup quinoa

Bring water and bouillon to a boil. Add quinoa and cover with a lid. Lower heat to a simmer. Cook about 15 minutes or until all the liquid is absorbed. Fluff the quinoa and allow to sit about 15 minutes.

To the cooked quinoa add:

1 cup chopped cilantro (parsley if you prefer)

1/2 cup sweet onion, diced

1 clove garlic, minced

Juice of 1 lemon

1/4 cup extra virgin olive oil

chopped green onion for garnish

Toss all ingredients together. Chill for 1 hour or overnight.

I also add tomatoes, onions, green peppers, olives, and anything else that sounds good to me.

Did you know: Quinoa is considered the most perfect of all grains. It provides more essential nutrients and protein than any other source in the vegetable or animal kingdoms. It is a staple of South America cuisine, used like rice or couscous, but most traditionally in soups.