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Quinoa Tabbouleh
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So this is tastier and easier than it sounds! I broke this out at a barbecue way back at Easter and even the men-folk commented on it. They must have registered all that protein in their sub-conscious. Tabbouleh is traditionally made with bulgar wheat, so this quinoa (pronounced KEEN-WAH) version is a gluten-free option. Whatever your stance on gluten, I think we could all do with branching out and eating a wide variety of foods and this does just that. And did I mention it's tasty? This recipe is based on one from the wonderful Deliciously Ella. If you haven't checked her out yet, you really must, she is full of great recipe ideas and has a truly delicious new cookbook out. I love it for lunches, barbecues or a lovely side dish to fish or falafels! 
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You will need
2 cups of quinoa A bunch of fresh coriander 8 tomatoes 3/4 cup pine nuts (100g) 2 tablespoons tahini (find this in your health food shop!) 4 tablespoons olive oil juice of 2 lemons salt and pepper Here's how Rinse the quinoa in a sieve under cold water until the water runs clear. Add the quinoa to a saucepan with 4 cups of water and bring to the boil. Cover, and reduce the heat to a simmer and continue to cook for 15 minutes or until all the water has been absorbed and the quinoa is fluffy, but not mushy. Allow to cool. Whilst the quinoa is cooling down, finely chop the coriander and tomatoes. Toast the pine nuts in a dry frying pan for a couple of minutes. When the quinoa is cool mix in the coriander, chopped tomato, tahini, olive oil, lemon juice and toasted pine nuts. Season with salt and pepper. Yes, it really is as simple as that! Perfect to cook on a Sunday and have for lunch the rest of the week. |
