Tabouleh 18-2-13

I purchased some black quinoa on Saturday at Binn Inn. I was going to buy the white but I discussed this with one of the staff and she suggested I try the black that it had loads of flavour. She was right.

We had a lovely salad tonight definitely a recipe to be repeated. It had crunch, texture and quinoa takes on the flavours that you give it.

I am keen to try to cook it in the rice cooker, next time I use it. Also it freezes,so just like rice I can store it in the freezer.




Tabouleh

Traditionally Tabouleh is made from cracked wheat (burghul) but by using quinoa it can be eaten by Coelaics.

Recipe to follow...
Remember to rinse your quinoa before you cook it.

1 cup quinoa grain, rinsed and drained
2 cups water
12 cherry tomatoes or 3 tomatoes
1/2 cup parsley
1/2 cup mint
1 red onion
2 spring onion
1/2 telegraph cucumber
Juice of 1/2 - 1 lemon
80 ml olive oil
Salt and pepper to taste


Place the quinoa in a small sauce pan with the water, bring to the boil, then reduce the heat, cover and simmer for 10 minutes until all the water is absorbed. Remove from heat and cool completely.

Slice and dice tomatoes, place into a large bowl with the cooked quinoa,parsley,mint,red onion, spring onions and cucumber. Add lemon juice and olive oil,season with salt and pepper and toss to thoroughly combine. If possible allow to stand 30 minutes before serving.