You have to be a real masochist to make tabbouleh. Or at least a little crazy. Preferably both. This is my quinoa version. I love quinoa. It’s tasty, it’s healthy and it’s a perfect protein. Plus the name makes me happy. Quinoa quinoa!
I love tabbouleh too, it’s very tasty. Quinoa tabbouleh is a match made in heaven. I rarely make it though, it takes too long! I tried making it in a food processor once, being lazy the way I always am, but it really didn’t work. It just doesn’t taste good! Sure, it’s ok if you want a parsley-mint-bulgur pesto, but as a salad it’s pretty crap. It’s pretty easy to make once you’ve chopped everything up, it just takes a while!
This version is great for people that can’t tolerate gluten. Plus it’s so good you’ll want to eat it every day!
Tabbouleh: Makes lots!
80 ml (1/3 cup) tabbouleh
160 ml (2/3 cup) vegetable stock
1 cucumber
2 tomatoes
1 onion
2 garlic cloves
5 dl (2 cups) flat leaf parsley
1 dl (1/3 cup) fresh mint
1 tbsp olive oil
2 tbsp lemon juice
salt and pepper (about 1 tsp each)
Rinse the quinoa in lots of hot water. Pour stock over and bring to a boil. Boil for about 15 mins until the quinoa is ready. Let cool.
Chop everything incredibly finely. You want to work that knife! Practice your chopping skills. Mix the oil, lemon juice, salt and pepper with the chopped up vegetables and the herbs. Add the quinoa and stir.
You have to be a real masochist to make tabbouleh. Or at least a little crazy. Preferably both. This is my quinoa version. I love quinoa. It’s tasty, it’s healthy and it’s a perfect protein. Plus the name makes me happy. Quinoa quinoa!
I love tabbouleh too, it’s very tasty. Quinoa tabbouleh is a match made in heaven. I rarely make it though, it takes too long! I tried making it in a food processor once, being lazy the way I always am, but it really didn’t work. It just doesn’t taste good! Sure, it’s ok if you want a parsley-mint-bulgur pesto, but as a salad it’s pretty crap. It’s pretty easy to make once you’ve chopped everything up, it just takes a while!
This version is great for people that can’t tolerate gluten. Plus it’s so good you’ll want to eat it every day!
Tabbouleh: Makes lots!
Rinse the quinoa in lots of hot water. Pour stock over and bring to a boil. Boil for about 15 mins until the quinoa is ready. Let cool.
Chop everything incredibly finely. You want to work that knife! Practice your chopping skills. Mix the oil, lemon juice, salt and pepper with the chopped up vegetables and the herbs. Add the quinoa and stir.