This is a non-wheat recipe similar to tabouleh. The quinoa is substituted for the bulgar. Cooked quinoa is lighter and fluffier than bulgar and personally I think it tastes better. It's lovely as a bed for grilled snapper or lamb. You can vary the ingredients used to your taste preference. Quinoa is gluten-free and can be used wherever tabouleh would be or in place of cous cous. Modern Middle Eastern flavours
- Ready In:
- 2 cups quinoa, to be cooked and cooled
- 2 cups fresh parsley, chopped
- 3 tomatoes, seeded and chopped
- 1 lemon, juice of
- 1⁄4 cup extra virgin olive oil
- 3 garlic cloves, crushed
- 1⁄4 bunch of fresh mint, chopped roughly
- 1⁄4 bunch fresh rocket, chopped roughly (aka arugula)
- 1 teaspoon sumac
- cracked black pepper
- Cook 2 cups quinoa to 4 cups water bring to the boil. Reduce the heat and cover. Simmer for 15 minutes. Alternately cook to the directions on the pack.
- Set aside on a flat dish, spreading it out to allow it to cool evenly.
- When quinoa is cool, combine all ingredients and serve.
MY PRIVATE NOTES
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Oh boy was this good! Much better than the traditional bulgar imo. When I first looked at the time to make this I was thinking, nah I can get it done sooner... which is true, but the quinoa takes forever to cool - so it really does take about an hour before its ready to eat even though much of the time is waiting. Instead of mixing the rocket into the mix, we placed in underneath to kind of make a bed of rocket. Then squeezed fresh lemon juice all over the top - looking forward to leftovers today! DH also really liked this one and helped himself to way too much. Made for ZWT6.
I made this just as written thanks to my nearby Persian store with Sumac, a salad container full of rocket and some fresh herbs from our garden. I made this just as written except extra Sumac as I noticed salt was omitted. It didn't need the salt. I also cut back a bit on the olive oil. Great recipe! I used about a cup of arugala unpacked.