Quinoa tabbouleh

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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:

  • Stockpot with lid
  • Measures: cup, ½ cup, tablespoon, teaspoon, ¼ teaspoon
  • Wooden spoon, fork, teaspoon
  • Salad spinner
  • Mezzaluna
  • Microplane zester
  • Citrus juicer
  • Chopping board & knife
  • Peeler
  • Bowls – 1 large & 4 small
  • Measuring jug
  • Serving bowls
Ingredients:

Cook quinoa:

  • 1 cup quinoa
  • 1½ cups water
  • 1 teaspoon cooking salt

Make tabbouleh:

  • 4 large handfuls of parsley (about 2 cups when chopped)
  • 1 large handful mint leaves (about ½ cup when chopped)
  • 1 large handful basil leaves (about ½ cup when chopped)
  • 1 teaspoon flaked salt
  • ¼ teaspoon freshly ground black pepper
  • 2 lemons
  • 1 medium cucumber
  • 2 medium tomatoes
  • ½ cup extra-virgin olive oil

What to do:

  1. 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.
  2. Wash, spin dry and pick the leaves from the stems of the herbs. Coarsely chop using the mezzaluna.
  3. Zest one lemon to yield 1 teaspoon zest then cut both lemons and squeeze through the citrus juicer to yield 4 tablespoons juice.
  4. 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.
  5. Cut the tomatoes into small dice about ½cm square to yield about 1 cup.
  6. Add all the ingredients to the large bowl, measure the olive oil and pour into the bowl, mixing thoroughly to combine.
  7. 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?

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Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | Leave a comment

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