Quinoa (pronounced “keen-wah”) is a somewhat unknown South American grain-like seed.  It is a great alternative to wheat and other grains and can be substituted in many dishes.  High in fiber and a complete protein, its nutritional value far exceeds any traditional grain.

I recently discovered quinoa while attempting to make a tabouli that my gluten-free husband could eat — I was a little skeptical at first, but I now prefer quinoa over the cracked wheat/bulghur in my tabouli. As far as the different varieties of quinoa, I prefer the red.  This salad is potent and energizing and extremely good for you!  For those of you needing to be gluten-free, you won’t have to go without your tabouli anymore.  This healthy and delicious salad takes a bit of prepping, but it is well worth it. Continue reading →