With all the entertaining that goes on during the holidays, I like to find dishes that offer more than great taste. I look for ways to pack as many age-defying nutrients into most of the dishes I serve. Quinoa is a versatile and delicious grain that is not only a good source of fiber, but is a nutrient-dense ingredient that acts as a complete protein.
Quinoa also has silica for building collagen, which helps keep your skin’s elasticity. The tomatoes provide lycopene, the parsley gives us chlorophyll and antioxidants, and the olive oil helps lower inflammation.
My Quinoa Tabbouleh on Pita recipe is a perfect appetizer for any occasion, and it’s easy to make.
Quinoa Tabbouleh on Pita
1/2 cup quinoa (uncooked)
1/2 tsp. kosher salt dissolved in 1 cup water
2 cups finely chopped parsley
1/2 cup diced plum tomatoes or halved grape tomatoes
3 Tbs. chopped scallions
4 Tbs. olive oil
2 Tbs. lemon juice (about 1 lemon)
Sea salt and ground pepper to taste
Pinch of sumac
3 whole-wheat pita rounds
1. Combine the quinoa and salted water in a saucepan and cook, covered, over medium-high heat for 20 minutes. Allow to cool.
2. Toss quinoa with the parsley, tomatoes, scallions, 3 Tbs. of the olive oil, lemon juice, salt, pepper, and sumac.
3. To make the pita rounds, preheat the oven to 400 degrees. Brush pitas with the remaining 1 Tbs. olive oil. Cut pitas into triangles, wrap in foil, and toast in the oven at 400 degrees for 10 minutes.