Monday, August 12, 2013

A Twist on Tabbouleh

I'm a foodie.

I absolutely love eating and trying cuisines from different parts of the world. In fact, this was one of the driving forces that brought my husband and I together - our taste buds were in sync.

Now, because I am a serious foodie.....who loves to cook and has an incurable obbession for cookbooks, I've decided to share my journey in the culinary world with you. I've already been sharing my cooking escapades on Facebook and Instagram for awhile now and it occurred to me --- why not share it on my blog.

So, here we your mind and your palette....

The first recipe that I want to share with you calls for a bit of a twist on the traditional tabbouleh. Since I'm a huge fan of tabbouleh, I was immediately drawn to this recipe when I saw it.

What did I make? Quinoa Tabbouleh.

This refreshing take of a Middle Eastern classic had my mouth watering before I could get the ingredients out.

I paired it with Lemon Chicken (super moist - will share that recipe one day) and it was fantastic. The only thing I might do differently next time is to add a bit more cucumbers and cut the tomatoes up a little smaller.

Recipe: Quinoa Tabbouleh (from Bon Appetit 6/2012)

Tabbouleh (Arabic: تبولة‎ tabūlah; also tabouleh or tab(b)ouli) is a Levantine Arab salad traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt, although there are various other variations such as using couscous instead of bulgur. (Taken from Wikipedia)
Quinoa (/ˈknwɑː/ , Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. (Taken from Wikipedia)
  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon kosher salt plus more
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced
Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. 
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. 
Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill. 
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

If you make this, let me know how it went....share your picture!

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