Quinoa “tabbouleh”

Deb February 24, 2005

Serves 4-8

First, a recap on cooking the quinoa. Measure out a cup of quinoa and rinse well. Soak for 12 hours in ¾ cup of warm water, plus 2 Tbs whey. Add another ¾ cup and bring to the boil. Simmer, stirring often, till the water is all absorbed and the quinoa is soft. Fluff up with a fork to seperate the grains. This will make about 2 ½ cups.

Mix about ½ cup of basic salad dressing with the quinoa in a large bowl. Add remaining ingredients and mix well. If it seems like it needs a bit more dressing, add up to another ½ cup more.

  • 1 cup fresh parsley, washed and chopped finely (can do bit by bit in a food processor)
  • ½ cup fresh mint, chopped (optional)
  • 1 red onion, or a bunch of spring onions, chopped finely
  • 200g cherry tomatoes, halved

This is a basic tabbouleh recipe. For variations, add one or two of these optional extras:

  • Cooked chickpeas
  • Chopped zucchini or cucumber
  • Chopped red pepper
  • Chopped radish
  • Some pine nuts
  • Some currants
  • Crumbled sheep feta