April 30, 2017

Quinoa Tabbouleh

quinoa tabbouleh

As spring slowly makes its appearance (we're so close to actual spring weather!), I start to crave for lighter meals.

I had a bunch of parsley in the fridge that needed to be used up and tabbouleh sprang into my mind. Instead of the traditional bulgur, I used quinoa as the grain, though I have also used couscous in the past.

beginnings of a mezze

I've never been a fan of raw onion because I found it to be too peppery. Recently, I learned the trick where if you soak your cut onion in cold water for 10 minutes, it tames the flavour and makes the onion crispier.

chopped fresh ingredients

This dish is light and fresh, a perfect transition from winter before the spring produce makes its way to the markets.

fresh and light meal

Quinoa Tabbouleh

Adapted from Mark Bittman's How to Cook Everything

1/2 cup quinoa
Zest of 1 lemon
1 cup water
1/4 cup freshly squeezed lemon juice, or to taste
1/3 cup extra virgin olive oil, more as needed
Salt and freshly ground pepper
2 cups roughly chopped fresh parsley leaves
1 cup roughly chopped fresh mint leaves
1 small red or white onion, chopped, soaked in cold water for 10 minutes then drained
4 medium tomatoes, cored, seeded and chopped

Toast the quinoa with lemon zest on medium heat in a pot, stirring occasionally, until the quinoa smells nutty, about 5 minutes. Add the water and bring to a boil. Reduce the heat and simmer, covered, until the water is absorbed, about 15 minutes.

Remove pot from heat, leave covered and let stand for 10 minutes. Fluff the quinoa and toss with lemon juice and olive oil; season to taste.

Add all the remaining ingredients and toss gently. Taste, adjust the seasoning, and serve.


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