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!
- 1 cup Volupta Organic Ancient Grains® (Quinoa, millet and amaranth blend)
- 2 cups water
- 1 1/2 cups cherry tomatoes, cut into discs
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped parsley
- 1/2 tablespoon minced rosemary
- 3-4 tablespoons fresh lemon juice
- 2-3 cloves of garlic
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon cumin
- 1/4 teaspoon freshly ground pepper
- optional: Trader Joes® 21 Seasonings
- 1. Cook the grains: To a medium-size pot over medium heat, add 1 cup of the ancient grains blend. Add 1/2 teaspoon cumin, 1/2 teaspoon 21 seasonings and salt and pepper to taste. Stir the grains until they become golden brown and fragrant. Be careful not to burn them.
- 2. Add the 2 cups of water, bring to a boil, cover and simmer for 25-30 minutes or until all the water is absorbed.
- 3. Prepare the tomatoes and herbs and place them in a mixing bowl.
- 4. Allow the grains to cool for 10 minutes, then to the bowl with the tomatoes, herbs, spices, lemon juice and olive oil. Adjust spices to taste. Serve warm.
