With a bonus side of tzatziki.
This quinoa tabouli strays from a traditional usage of cracked wheat, but loses nothing in flavour and texture. We have several friends who are gluten intolerant and I am always looking at ways that we can change up things we would regularly eat to include them. We had this quinoa tabouli this Tuesday along with tzatziki, a greek salad and lamb patties. Plus homemade wholemeal pita bread. Amazing dinner if I do say so myself! Sadly you will not be getting photos of the lamb – I got carried away with the fabulous company of Danny, Sam and Wendy, and forgot to snap some pics as Ted was barbecuing. Trust me – we will get there! And that also answers the question I have been asked lately – the photos are mine, we are eating the food, the recipes are all tried and trialled over and over.
This post is as much for me as you. I have scribbled the recipe on a piece of paper, adding and scratching out as I went, and I was fearful that as the weather cooled and we ate less salads, that I would lose the recipe and have to start again. This way I will be able to locate it easily – and it doesn’t matter how I spell it! So to the tabouli. Start by cooking the quinoa. I favour the tri-colour for this recipe as it is pretty – you of course can choose whatever quinoa you prefer. Cook 1 cup quinoa. I use a microwave rice cooker for this, adding 2 cups of boiling water and cooking for 8 minutes. If you prefer to cook on the stovetop – good for you;I tend to walk away and get immersed in something else until that burning smell reaches me – please follow the instructions on the packaging. Once the quinoa is cooked, cool completely.
While the quinoa is cooling, finely chop 2 tomatoes. I tend to de-seed them as I usually make this salad ahead and don’t want it to be too wet. And I am fussy. It truly will not have an impact if you don’t have the time/can’t be bothered. Finely chop a cucumber, slice two green onions, and chop a cup of flat leafed parsley and half a cup of mint. Once the quinoa has cooled, add all the ingredients together and add in the juice of half a lemon and 3 tablespoons of olive oil, along with some salt and pepper. And that’s how easy this is!
I’m going to add in the tzatziki recipe too – it is really good! Perfect with lamb or falafel, but nice with this tabouli as a left over lunch. Deseed and finely dice a cucumber. Place in a bowl with 2 tsp finely chopped fresh dill and some salt and pepper. Add 2 cups natural greek yoghurt, 1 tablespoon of lemon juice, a small crushed clove of garlic and 1/2 teaspoon of white wine vinegar. Stir together and refrigerate for at least an hour to let the flavours develop. This tzatziki is delicious with lamb, wonderful with grilled chicken and can just be eaten alone with some bread as a dip.
- 1 cup quinoa
- 2 tomatoes, deseeded and chopped
- 1 Lebanese cucumber,chopped
- 1 cup flat leafed parsley, chopped
- ½ cup mint, chopped
- 2 green onions, sliced finely
- juice of ½ lemon (about 1½ tbs)
- 3 tbs olive oil
- salt and pepper
- 1 cucumber, deseeded and finely diced
- 2 tsp finely chopped fresh dill
- salt and pepper
- 2 cups natural greek yoghurt
- 1 tbs lemon juice
- 1 small clove garlic, crushed
- ½ tsp of white wine vinegar
- Quinoa Tabouli:
- Cook the quinoa and cool.
- Add chopped vegetables and herbs to a bowl, season and add cooled quinoa.
- Add lemon juice and olive oil and stir to combine.
- Put cucumber and dill in a small bowl and season with salt and pepper. Add yoghurt, lemon juice, vinegar and garlic and stir to combine. Refrigerate at least 1 hour before serving