Health knowledge made personal
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So, back to the tabbouleh. Traditionally made with bulgur, I substituted quinoa and added fresh parsley, mint, basil, toasted pumpkin seeds and a few cherry tomatoes (I really wanted to use pomegranate seeds instead of cherry tomatoes as I'm not crazy about tomatoes, but unfortunately the season in Australia is only just starting so I will have to be patient.....).Next is the dressing. You could keep it very simple and use a mixture of olive oil, lemon juice, salt and maybe some garlic. I love a particular dressing that Jude Blereau does in Coming Home to Eat with a roasted vegetable and quinoa salad, so I adapted it to my tabbouleh! 60ml extra virgin olive oil 2 teaspoons balsamic vinegar 3 teaspoons lemon juice1 teaspoon tamari1-2 teaspoon honey or maple syrup2 garlic cloves, crushed1 – 1 ¼ teaspoons grated fresh gingerAt this point you can if you like add some spices, for example ¼ - ½ teaspoon ground coriander and ½ - 1 teaspoon ground cumin, or 1/2 tsp or so of harissa. This dressing is fabulous for all sorts of purposes. I like to marinate chickpeas in it before I add them to salads and other dishes - yummo! |
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Combine 1/3 cup of uncooked quinoa with 2/3 cup of water (or stock), bring to the boil. Cover, reduce heat to a simmer and cook for around 15 minutes. It will be translucent and plump when cooked. This will give you about a cup of cooked quinoa.