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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a non-wheat recipe similar to tabouleh. The quinoa is substituted for the bulgar. Cooked quinoa is lighter and fluffier than bulgar and personally I think it tastes better. It's lovely as a bed for grilled snapper or lamb. You can vary the ingredients used to your taste preference. Quinoa is gluten-free and can be used wherever tabouleh would be or in place of cous cous. Modern Middle Eastern flavours Ingredients:
2 cups quinoa, to be cooked and cooled |
2 cups fresh parsley, chopped |
3 tomatoes, seeded and chopped |
1 lemon, juice of |
1/4 cup extra virgin olive oil |
3 garlic cloves, crushed |
1/4 bunch fresh mint, chopped roughly |
1/4 bunch fresh rocket, chopped roughly (aka arugula) |
1 teaspoon sumac |
cracked black pepper |
Directions:
1. Cook 2 cups quinoa to 4 cups water bring to the boil. Reduce the heat and cover. Simmer for 15 minutes. Alternately cook to the directions on the pack.
2. Set aside on a flat dish, spreading it out to allow it to cool evenly.
3. When quinoa is cool, combine all ingredients and serve.
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