“We cannot live better than in seeking to become better.”  Socrates

How do you respond when introduced to a new and different food?  Why is that?

Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows. (Ja 1:17; NIV)

Tabouli or (Tabouleh) is a Middle Eastern Arabic salad dish.  It is traditionally made with bulgur wheat, fresh parsley, tomatoes, and onions with an olive oil and lemon juice dressing.  As our final picnic food for the month of June, I’d like to introduce you to tabouli, with a twist. 

Rather than using the traditional bulgur wheat, today’s recipe uses a grain called quinoa.  Quinoa, pronounced KEEN-wah, is an amino acid-rich grain that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.  Years ago when I was ill and was allergic to most common foods, I discovered quinoa as something I could tolerate.  I ate a lot of then.  It’s only in recent years that it has become more well-known and easy to find.  You’ll find it in the health food section of your grocery store along with other grains such as oats and bulgur.

Not only is quinoa high in protein, but the protein it supplies is a complete protein, meaning that it includes all of the essential amino acids.  Quinoa is also a good source of manganese, magnesium, iron, copper, and phosphorus, all of which are vital minerals our bodies need.

Here are some tips for preparing quinoa.  A substance called saponins coats the quinoa seeds.  Even though cultivation and processing removes much of the saponins, I find it is still necessary to thoroughly wash the grain to remove any remaining residue.  I place the grain in a mesh strainer and then run water over it for a few minutes, gently rubbing the grains together with my fingers.  Then I place the quinoa in a bowl and cover it with “good” water and allow it to soak for a few hours.  I then drain that water off when I’m ready to prepare and cook the grain.  This soaking makes it easier to digest and reduces the cooking time.   Cooking directions are in today’s recipe.  When cooking is complete, the grains become translucent, and the germ of the grain will partially detach itself, looking like a spiraled tail.  It has a mild flavor and can be used as a breakfast cereal or in place of rice in other dishes.  Enjoy!

Prayer Power
Father, we continue to be amazed at Your goodness and Your mighty hand of provision for us.  We thank You for your moment by moment blessings.

Link of the Day
Quinoa Tabouli

Blessings on you as you experiment with eating tabouli and/or quinoa.