Tabouli is one of those salads that I make when I’m throwing together a Greek or Middle Eastern feast. Not that it isn’t capable of standing on its own, but in my book it always plays a very successful supporting role, often next door to a bowl of hummus and some flatbread.
Traditionally it’s made with bulghar, which is essentially wheat. I decided to make it with quinoa, which is a seed, and safe for those eating a gluten free diet.
Ingredients
1 cup uncooked white quinoa
2 cups water
2 bunches flat leaf Italian parsley, stems removed and chopped
6 campari or pearl tomatoes (small and sweet). If you can’t find them, use plum tomatoes
1/2 red onion, chopped
1/4 cup olive oil
Juice of 1 lemon
1 clove garlic, finely minced
1 tsp kosher salt
1/2 tsp freshly ground pepper
Combine quinoa and water in a medium pot, and bring to a boil. Reduce to a simmer and cover; cook for 10-15 minutes, until all the water is absorbed. Take off the heat and set aside to cool.
Combine the remaining ingredients in a large bowl. Add the cooled quinoa. Toss to combine. Taste for seasoning. Refrigerate in a covered container until ready to serve.
Makes 4 cups
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