Wednesday, November 24, 2010

tabbouleh with quinoa

In celebration of the return of my kitchen mojo I finally got around to concocting a gluten-free version of this Middle Eastern classic. Tabbouleh is a salad best eaten freshly made, with green herbs straight from the garden. It really zings!


Tabbouleh with quinoa

2 cups cooked quinoa*
2 tablespoon finely chopped parsley
2 tablespoon finely chopped mint
1 spring onion, finely chopped
1 Lebanese cucumber, finely diced
2 tomatoes, finely diced
1 clove of garlic, crushed
1 tablespoon olive oil
juice of 1-2 lemons
a pinch of salt, pepper and Zataar (optional) – to taste

Combine ingredients and then adjust flavours to taste. I prefer a tabouleh a little heavy on the lemon juice and light on the spring onion.

Makes a great salad or side dish that ticks all the good health boxes – vegan, gluten-free and a total detox dish.



*To cook quinoa
Rinse 1 cup of quinoa well in a fine seize and bring to the boil with 1.5 cups of water and a pinch of salt. Simmer covered for 12 minutes, then leave to steam off the heat with the lid firmly on for 5 minutes.

Cool before using in salads.

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4 Comments:

Blogger Lisa (bakebikeblog) said...

oooh yes - making tabouli with quinoa is the way to go!! So tasty!

9:20 am  
Blogger Cindy said...

Nice! We've been digging into the red quinoa this week too. :-)

3:01 pm  
Anonymous GirlonRaw said...

Nice one! I was about to make a quinoa salad for lunch anyway so thanks for keeping me inspired.

5:04 pm  
Blogger K_Bom said...

oooh I do love red quinoa - my new found pantry staple. I do have to de-vegetarianise mine by accompanying it with some juicy roast lamb. :-)

8:11 pm  

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