White quinoa is the most common variety, but red quinoa is also available and has a nuttier flavour. They can be used interchangeably. Quinoa is a fab alternative to grains and is gluten-free.
Fresh from the garden: basil, parsley, lemons, mint, cucumbers, tomatoes
Recipe source: adapted from a recipe by Martha Stewart on marthastewart.com
Serves: 6 or 24 tastes
Equipment:
|
Ingredients:
Cook quinoa:
Make tabbouleh:
|
What to do:
- Toast quinoa in a stockpot over gentle heat, stirring frequently until fragrant for 6 to 8 minutes. Add the water and a teaspoon of cooking salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork and let cool to room temperature.
- Wash, spin dry and pick the leaves from the stems of the herbs. Coarsely chop using the mezzaluna.
- Zest one lemon to yield 1 teaspoon zest then cut both lemons and squeeze through the citrus juicer to yield 4 tablespoons juice.
- Peel the cucumber, cut in half lengthways and scrape out the seeds with the teaspoon. Cut the cucumber into small dice about ½cm square to yield about 1 cup.
- Cut the tomatoes into small dice about ½cm square to yield about 1 cup.
- Add all the ingredients to the large bowl, measure the olive oil and pour into the bowl, mixing thoroughly to combine.
- Divide amongst serving bowls and serve at room temperature.
Notes: What is quinoa? Why do we toast the quinoa first? What does cutting into ‘dice’ mean?
The Bondi Cook 