Today’s recipe is a simple, light Mediterranean-inspired tabbouleh featuring Volupta’s Organic Ancient Grains blend. Quinoa, which is high in B-vitamins and minerals, is a gluten free grain dated back to the Inca Empire. It contains high amounts of protein, fiber and antioxidants. It also has a low glycemic index, making it a healthy choice for diabetics. It contains saponin, a natural pesticide which has a bitter taste, but most commercial quinoa comes pre-rinsed. Millet has a light nutty taste and is great for pilafs and salads. Millet is a staple with the Hunzas, a remote Himalayan tribe known for their health and longevity. Amaranth is high in iron, fiber and protein. While one cup of white rice only contains 1.5 milligrams of iron, amaranth contains 15 milligrams. It has truly remarkable protein content: cup for cup, 28.1 grams of protein compared to the 26.3 grams in oats and 13.1 grams in rice.
The combination of quinoa, amaranth and millet makes for a delicious (and healthy!) tabbouleh. The amaranth provides a sticky texture so everything sticks together nicely. I like to toast the grains with some spices for a more robust, nutty flavor, but this step is optional. Now without any further ado, let’s get cooking!
