Quinoa Tabbouleh
Quinoa, cherry tomatoes and english cucumber simmered on the stove and spiced with nutmeg.
1 hr · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 45 min · Cook 15 min · 60 min total
- easy
- 1
Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop.
- 2
After toasting, pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes. Remove it from the heat and allow to cool.
- 3
Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.
- 4
Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve. (This tastes even better the next day!).
- 5
Another way to serve it is with the tabbouleh in the center of a platter encircled with endive or romaine leaves to scoop it up.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
