Quinoa for lunch yesterday, also prepared Taboule wheat salad!
In yesterday’s blog I mentioned that I was probably going to have quinoa for lunch, and that’s exactly what I prepared. I tossed in some olive oil and black olives, and when it was done cooking I woofed down a massive bowlful. 🙂
One of the nice things about quinoa is it’s remarkably satiating. There are only 172 calories per 1/4 cup (dry) serving, so you really can’t overeat this stuff. From a macronutrient standpoint, quinoa is a near-perfect food for athletes: each quarter cup serving contains 31g carbs, just 3g fat and 6g of complete (all 9 essential amino acids) protein.
Quinoa is also very versatile, so it can be used in any number of ways. I enjoy it straight from the bowl, but there are a lot of awesome recipes that use it (one of my favorites is quinoa stuffed bell peppers).
While I was cooking the quinoa yesterday, I decided to multitask and prepare another easy and versatile dish: taboule! I like the Near East Taboule mix, but there are lots varieties out there. The taboule mix is extremely easy to prepare: just combine the spice packet and taboule mix with 1 cup of boiling water, cover and put it in the fridge for 30 minutes. After the mixture chills, you can get creative add all kinds of stuff to it. We usually mix in a tablespoon of olive oil, a little lemon juice, some black olives, fresh diced tomato and a can of red kidney beans. After mixing in the extra ingredients, cover and put in the fridge for at least another hour (it’s best the next day, however).
Lisa just made a bowl for breakfast, so I grabbed a quick picture:
Like quinoa, taboule is excellent straight from the bowl, but it’s also fantastic over salad greens.
If you’ve never tried quinoa or taboule, I highly recommend that you give them a try. If you’re already a fan of these awesome foods, please let us know how you prepare and use them!