Posted by Renée Leonard-Stainton on 11 July 2011 - 12:33pm
Quinoa Tabbouleh
Tabbolueh is traditionally made with bulgur wheat, but I've bucked tradition yet again (it's about as bad-ass as I get these days) and have used quinoa in my own variation of this popular Middle Eastern dish. It makes a great amount, so is ideal for summer BBQ's or you could halve the recipe if necessary (it works very well for work lunches the followng day!) If you're not dairy-free or vegan you can sprinkle some goat or cow feta on top should it so take your fancy.
Tabbolueh is traditionally made with bulgur wheat, but I've bucked tradition yet again (it's about as bad-ass as I get these days) and have used quinoa in my own variation of this popular Middle Eastern dish. It makes a great amount, so is ideal for summer BBQ's or you could halve the recipe if necessary (it works very well for work lunches the followng day!) If you're not dairy-free or vegan you can sprinkle some goat or cow feta on top should it so take your fancy.
Method
- In a saucepan, bring the rinsed quinoa & water to the boil with a pinch of salt and the garlic. Reduce heat to low, cover and simmer for 15 minutes
- Turn the heat off and keep the lid on for 10 minutes
- Transfer the quinoa to a mixing bowl and add sun-dried tomatoes, lemon zest and juice. Allow to cool and then mix through herbs
- Serve on a bed of rocket, topped with the toasted pine nuts, cracked pepper and drizzled with olive oil
- Add crumbled feta cheese on top if desired
