Carbondale dietitian dishes up heart healthy recipe

Michelle McCormick works as a clinical dietitian at Memorial Hospital of Carbondale. She says more of her patients are asking about quinoa—pronounced keen-wah—as a way to keep their heart healthy.

“It’s a wonderful grain with the benefit of protein, as well as fiber,” she says.

This dish can be served as a vegetarian main course, or as a tasty side for chicken or fish. The herbs and vegetables provide flavor, while boosting the heart and keeping sodium levels low.

Quinoa Tabbouleh

Makes about 6 servings

1 cup quinoa, rinsed well

13⁄4 cups water

2 tablespoons lemon juice

1 garlic clove, minced

1⁄4 cup olive oil

1 large cucumber, chopped

2 cups cherry tomatoes, halved

3⁄4 cup raisins

2 tablespoons chopped green onions

1⁄2 cup chopped parsley

1⁄2 cup chopped mint

Ground black pepper

In a medium saucepan, bring water and quinoa to a boil. Cover, reduce heat, and let simmer for about 15 minutes, or until quinoa is tender and water is absorbed. Remove from heat, fluff with fork. In a small bowl, mix lemon juice and garlic. Whisk in olive oil, and season with pepper to taste. Stir lemon juice and garlic mix into quinoa. Stir vegetables, raisins, and herbs into quinoa mix. Cover and let stand for 1 hour. Serve chilled or at room temperature.