Wednesday, January 11, 2012

Spiced quinoa tabbouleh

It's strange living in a place where parsley is considered a garnish. I am fighting back by making tabbouleh a couple of times per week, serving it to friends and pretending everything is normal. I've had great feedback so far, so I decided to share today's version of tabbouleh, prepared with quinoa.


Serves 2:
1/4 cup quinoa measured dry, cooked, drained, washed
2 cups parsley, chopped coarsely
1 cup dill weed, chopped
1 large tomato
3 small sweet peppers
1 tsp cumin
1/2 tsp cinnamon
salt to taste
juice of 1 lemon


To make, wash and drain the quinoa, and bring it to boil in some salted water. Cook for 10 minutes and then cover to let soak it up some more moisture for 5 minutes. Once ready, drain, wash and cool. In the meantime, chop the parsley and dill weed, cut peppers and tomato in small cubes. Mix quinoa with the vegetables and herbs, season with all the spices and lemon juice, let it sit for 10 minutes and it's ready to eat.

I had my salad with some sardines on the side, and they made a really good match.
Enjoy and let me know how you do your tabbouleh!

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