 Garden Variety Tabbouleh
From Barn Goddess® Terri Nacke, The Cook
Ingredients:
-
1 cup Quinoa
-
2 cups boiling water
- 4 large ripe heirloom Tomatoes cored and finely chopped
- 2 cups fresh flat leaf Italian Parsley finely chopped
- 1 cup fresh Mint sprigs finely chopped
- 1 cup Arugula or Spinach finely chopped (optional)
- 1 bunch Scallions finely chopped
- 1 small red Onion finely chopped
- 1/2 teaspoon Allspice or Sumac (optional)
- 1/2 teaspoon sea Salt or, to taste
- 1/4 teaspoon fresh milled Pepper
- 1/3 cup fresh squeezed Lemon juice or red wine Vinegar
- 1/3 cup good quality extra virgin organic Olive Oil
- 1 head romaine Lettuce leaves separated
Instructions:
Prepare a medium sauce pan and cook the quinoa according to the package directions, and cool. Make sure you rinse the grains very well before cooking them, also, rinse and pat dry the produce before preparing. Next, in a large serving bowl add the cooked and cooled quinoa, chopped tomatoes, parsley, mint, arugula or spinach, scallions and red onion. In a small bowl whisk together the allspice or sumac, sea salt, pepper, lemon juice or vinegar and slowly add in the olive oil. Add the olive oil mixture to the produce and toss gently to coat. Adjust the seasoning. To serve: spoon the salad onto a large platter, garnish and surround it with the romaine leaves. Your mission, to scoop and eat...
Serves 4-6
This is a fabulous summer salad, to lighten the load. Tabbouleh is a popular dish served in Middle Eastern cooking.
Barn Goddess Tips: There are a few variations such as chopped cucumbers, basil, and or feta if you have it on hand.
Learn more about Terri
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