Quinoa Tabouleh
(Courtesy of Dawn Baehr who, with her husband, Doug, owns Uncommon Kitchen, located inside New Moon Natural Foods in Tahoe City. It serves 4.) This recipe replaces the traditional bulgur wheat ingredient normally found in tabouleh with quinoa, making it lighter. With fresh vegetables, herbs, and dressing, the dish is a salad but easily stands as an entrée. “It is probably one of our more popular items, as it’s gluten free and vegan,” Baehr says. 1½ cups quinoa
2¼ cups water
½ teaspoon salt
2 teaspoons olive oil
½ cup mint sprigs, large, chopped
1 carrot, grated
½ cup green onions, sliced thinly
1 cucumber, peeled, seeded, diced
1 tomato, seeded, diced Combine quinoa, water, salt, and oil in a pot. Heat to boiling. Cover, reduce heat to medium-low and simmer for 25 minutes. Turn out into large bowl and chill when cool. Toss with remaining ingredients. Serve with Citrus Vinaigrette. Citrus Vinaigrette 1 cup mixed juices from 1 lemon, 1 lime, 1 orange
2 teaspoons cumin, ground, toasted
½ teaspoon garlic, chopped
½ teaspoon salt
2 tablespoons sesame oil Juice citrus fruits, enough for 1 cup. Mash garlic and salt in a mortar and pestle. Combine all ingredients. For two more yummy vegetarian recipes (Fresh Vietnamese Tofu Spring Rolls from Pho in Reno and Pineapple Fried Rice from The Basil in Carson City), visit Ediblerenotahoe.com.

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