Quinoa tabouli

This may sound like a lot of parsley and it is. I think that this is traditional but don’t hold me to that. I happen to love parsley and I think you have to love it to enjoy this dish.

While it may sound silly to de-seed the tomatoes and the cucumber, the idea is to keep as little water in the salad as possible to stop it from going soggy.

The main task in this recipe is to chop everything very finely.

This is a really fresh salad with lots of herby flavour and goes well with my falafel, as well as simple fish, chicken or lamb.

Quinoa tabouli

SERVES

4 as a side dish

INGREDIENTS

150g quinoa
4 large tomatoes
½ a cucumber
120g flat leaf parsley
large handful of fresh mint
Maldon sea salt
Cracked black pepper
Juice of 3-4 lemons
Extra virgin olive oil to serve

METHOD

First, rinse your quinoa under cold running water.

Cook the quinoa according to pack instructions in salted water. I usually do mine for about 15 minutes.

Once it is cooked, cover the quinoa in cold running water to cool it down and drain. I find this keeps it fresher for longer. Set the quinoa aside.

Boil the kettle. Score the base of the tomatoes with a cross using a sharp knife and put them into a bowl. Cover them with boiling water and leave for about 4 minutes. Drain the water and leave the tomatoes to cool. Once cool, peel off their skin (this should come off easily now). Throw away the skin. Cut the tomatoes into quarters and use a spoon to de-seed them. Throw away the seeds. Chop what is left of the tomatoes very finely and place into a large bowl.

Slice the cucumber in half and use a spoon to scoop out the seeds. Throw these away. Chop the cucumber very very finely into tiny cubes and add these to the mixing bowl, along with the tomatoes.
Chop the fresh herbs very finely and add them to the mixing bowl.

Lastly, add the quinoa (which should be cold) to the mixing bowl and stir everything to combine.

Dress the salad with the juice of 3 or 4 lemons (I think the more the better) and plenty of extra virgin olive oil.

Season well with salt and pepper. Taste and add more lemon, oil, salt and pepper as desired.

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