When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh.
—JENNIFER KLANN CORBETT, OR
PREP: 35 MIN. + CHILLING • MAKES: 8 SERVINGS
2 cups water
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1 small cucumber, peeled and chopped
1 small sweet red pepper, chopped
1/3 cup minced fresh parsley
1/4 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely.
2. Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the lemon juice, olive oil, salt and pepper; drizzle over salad and toss to coat. Refrigerate the salad until chilled.
NOTE Look for quinoa in the cereal, rice or organic food aisle.