Tabbouleh with Quinoa



Ingredients:

  • 1/3 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 garlic clove
  • 1/2 tsp salt
  • 1/4 tsp ground coriander
  • Pinch of cinnamon
  • 3 cups curly parsley
  • 1 cucumber
  • 1 tomato
  • 1 cup quinoa
  • 1/3 cup mint
  • 2 green onions
Instructions:
  1. If using a rice cooker, add 1 cup quinoa, 2 cups water and set to cook. If using a pot, use same ratio, bring to a simmer and cook until quinoa water has been absorbed
  2. While quinoa is cooking, in a large bowl whisk together 1/3 cup olive oil, 3 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp ground coriander, and a pinch of cinnamon
  3. Finely dice 3 cups curly parsley, 1 clove garlic, 1 cucumber, 1 tomato, 1/3 cup mint, and 2 green onions
  4. Add vegetables and quinoa to bowl with sauce and toss to combine
  5. Put in fridge to serve chilled
Yield: Enough to be a side for everyone at a dinner of 4

Source: Modified from https://www.loveandlemons.com/tabbouleh/#wprm-recipe-container-64986

Tips:

Original recipe calls for bulgur wheat. My mom used quinoa beause it's what she had available. I mention in the instrutions that I use a rice cooker to prepare it. The recipe called for 2/3 of a cup, but I found that to be an annoying measurement, especially when doubling the amount of water, because that comes to 1 1/3 cups of water. Plus, Love and Lemons suggests that instead of doubling, you increase by 1.75. Too exact.

I changed it from 1 cup diced tomatoes and cucumber, to just one of each vegetable, which is what we did at Mom's place.

I diced everything by hand, but it might be easier to use a food proessor. It was pretty labour intensive when I did it.

1/4 tsp coriander and a pinch of cinnamon seems light. I might add more of each if I were to do it again.

Description:

My mom was visiting my oma and they had this salad in a restaurant. She liked it and Oma mentioned that it was fairly easy to make at home. So she decided to try recreating it and I helped with dicing the vegetables.

It's pretty similar to my fattoush reipe, but it uses bulgur wheat (and we used quinoa) instead of pita chips. I thought she screwed up by getting curly parsley instead of flat leaf because I've made that mistake. But her recipe actually calls for curly.

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