Tabouli

Yield: 4 servings

This makes good use of quinoa or bulgur – you can use either one. I’m on a quinoa kick lately, so that’s what I’ve used here.  This is one of my favorite grain salads.

Ingredients:

  • 1 cup quinoa
  • ¼ cup lemon juice (about 2 lemons)
  • ¼ cup olive oil
  • ½ teaspoon salt
  • 2 plum tomatoes, seeded and chopped
  • ½ bunch parsley, chopped
  • ½ bunch mint, chopped
  • 4 green onions, thinly sliced
  • 2 ribs celery, finely chopped

Procedure:

  1. Rinse 1 cup quinoa thoroughly in cold water. In a small saucepan, toast the quinoa over moderately low heat until it is golden and gives off a nutty aroma.
  2. In a separate saucepan, boil 1 ¾ cups of salted water. Add boiling water to the toasted quinoa – carefully – it will bubble. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
  3. In a large bowl, toss warm quinoa with lemon juice, oil and salt. Let it sit until it reaches room temperature.
  4. Combine grain with tomatoes, parsley, mint, onions, and celery. Mix to combine. Season to taste with salt and pepper.

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