Prep 45 mins
Cook 15 mins
An easy super fresh tasting side dish. I cut back on the parsley (1C), because I didn't have quite enough, so feel free to use as little or as much as you like but don't forget the mint. It is a must
- 1⁄2 cup quinoa, rinsed (red or white)
- 1⁄2 cup fresh lemon juice
- 1⁄4 cup extra-virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon ground nutmeg, I used less about 1/4 t
- 3 bunches fresh flat-leaf parsley, finely chopped (about 4 cups)
- 1⁄2 cup finely chopped fresh mint leaves
- 1 pint cherry tomatoes, quartered
- 1 English cucumber, diced
- 2 roasted red peppers, slices finely chopped
- *Aarti's Note: I chop the parsley and the mint by hand. You can use a food processor if you like, but I find it doesn't chop the leaves as uniformly, and has a tendency to turn them into a wet puree rather than tiny, crunchy little bites.
- Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop. I use Recipe #16399.
- After toasting, pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes. Remove it from the heat and allow to cool.
- Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.
- Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve. (This tastes even better the next day!).
- Another way to serve it is with the tabbouleh in the center of a platter encircled with endive or romaine leaves to scoop it up.