Refreshing Summer Quinoa Tabbouleh
- Celiac Chef Oonagh Williams
- Jul 24, 2018
- 3 min read
Part of my demo at Boston Flower show on Saturday 17 March, 2018.
Winter tabbouleh made for demo for New England Celiac conference.
I made this on NH's ABC WMUR Cooks Corner on Wednesday 11 May, 2016.
https://www.youtube.com/watch?v=H7SZaZEXxBA
winter quinoa tabbouleh with raw cauli, craisins.
Quinoa Summer Tabbouleh – makes about 6-7 cups
"Tabbouleh (Arabic: تبولة tabūlah; also tabouleh or tab(b)ouli) is a Levantine Arab salad traditionally made of bulgur, tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt, although there are various other variations such as adding garlic or lettuce, and using couscous instead of bulgur. Traditionally served as part of a mezze in the Arab world, tabbouleh was adopted by Cypriots, variations of it are made by Turks and Armenians, and it has become a popular ethnic food in Western cultures. Wiki"
In Ma. you can buy 4 different grinds of bulgur wheat to make tabbouleh. Since I am gluten free I use quinoa. Previously I bought Near East Plain Couscous and made tabbouleh with that. Proportions of ingredients vary, it should be visually very green from the fresh parsley. Some people like lots of mint, I only use a little. I like to use the green of green onions or chives not regular raw onion. I like cucumber for extra crunch. I have also added shredded raw zucchini, carrots, golden raisins and chickpeas to this salad other times. Do make sure you use wonderfully ripe and sweet tomatoes.
1 cup raw quinoa about 8 oz
2 c cold water or stock
2 tbsp fresh lemon juice – about half a lemon
1/2 c olive oil – not extra virgin as overpowering in flavor unless you have a milder tasting evo.
2 tsp gf dijon mustard- even honey dijon, spicy, chipotle.
salt and pepper to taste
1 tsp honey or sugar
pinch of garlic powder – I don't like the way raw garlic stays with you - optional
zest of half a lemon – for really lemony, using microplane
2 cups fresh parsley chopped – about a bunch
green of bunch of green onions or same amount of chives, add garlic chives, top with chive flowers.
1-2 tbsp chopped fresh mint
1 lb ripe tomatoes cut up, don't deseed or peel – I like Campari tomatoes, grape tomatoes are also good
1/2 an English/seedless cucumber, peeled and cut into small dice using fluted vegetable cutter.
1. Rinse the quinoa in a very fine sieve, rubbing seeds between your fingers. You should do this even if bag of quinoa says pre washed. Quinoa has a naturally occurring, chemical smell and taste, insect repellent called saponin and its flavor stays with the cooked quinoa unless well rinsed.
2. Put raw quinoa and water in small pan, bring to the boil, cover and turn down the heat to a simmer. Cook for 10 minutes without lifting the lid. At the end of 10 minutes, turn off the heat, leave the pan on burner and leave for a further 5 minutes with lid still on. At the end of this total 15 minutes, remove lid, remove from burner, fluff quinoa and leave to cool. If you use a wide pan or one with poorly fitting lid then water can evaporate. I will add stock concentrate to the water to increase flavor.
3. In 2 cup jug Mix lemon juice, salt and pepper, garlic powder, lemon zest, mustard and honey together until salt dissolves. Stir in olive oil and pour about half to three quarters of dressing over quinoa in large bowl. I also like to add herbs to dressing and quickly chop with immersion blender.
4. Stir herbs into quinoa mix. Remember that cut tomatoes and cucumber can add a lot of juice so even if quinoa looks dry wait to add extra dressing until it has sat for 1-2 hours as in 5.
5. Gently stir in tomatoes and cucumber. Refrigerate for 1-2 hours, remove from fridge, preferably allow to come to room temperature and then taste and adjust seasonings, adding more dressing to your liking. My husband likes this with feta cheese and cashew nuts on top. portable lunch, party salad.
I like to put oil etc plus herbs together in glass jug and use immersion blender to chop the herbs for me.
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