Light and fresh tabbouleh

This is a simple recipe for a very hot day when you’re not sure if you’re hungry but know you should eat something. Made with quinoa [which is gluten-free] this easy salad is a version of tabbouleh, traditionally made with bulgur wheat. If you like rice salads or couscous salads, try this. It is light and fresh and, depending on what you add, can be a cooling bland side dish to eat with a vibrant-flavoured barbecue, or a meal-in-a-bowl to eat with a spoon. I found the quinoa incredibly easy to cook, though I am still uncertain about the pronunciation. Is it ‘quin-oh-a’, or ‘keen-wa’? It is meant to be served cold but if you add the oil and tahini when the quinoa is still warm, it soaks up the flavours intensely.

Serves 4
390g quinoa
200g fresh coriander [I used parsley as I hate coriander, and I used a huge handful which made the flavour incredibly fresh]
8 large vine tomatoes
100g pine nuts [or substitute whatever nuts you have, if they are large then chop after toasting]
2 tbsp tahini
4 tbsp olive oil
juice of 2 lemons
salt and pepper

First, the quinoa. Put it in a sieve and rinse under running water until the water runs clear. Place into a saucepan with 900ml boiling water. Bring to the boil for two minutes, then cover and turn down to a simmer for a further 10-15 minutes. Check after ten minutes. It is cooked when the water has evaporated and the quinoa is fluffy, not mushy. Set aside to cool slightly. Meanwhile, finely chop the herbs. Chop the tomatoes into small pieces, about the size used in a salsa. Toast the pine nuts in a dry frying pan.

Put the quinoa into a serving bowl and add the herbs, tomato, tahini, olive oil, lemon juice and pine nuts. Check the seasoning, add salt and pepper to taste.

This keeps well in a sealed box in the fridge, and is excellent in picnics and packed lunches.

Options to try:-
Double the amount of lemon juice
Double the amount of tahini
Replace the coriander with other fresh herbs, either a single herb or a mixture
Add a tin of drained, rinsed chickpeas
Add chopped cucumber
Add chopped melon, preferably piel de sapo
Add a jar of drained tuna

If you like this,try:-
Sweet Carrot Salad
Trempó: a salad from Mallorca
A salad involving melons

5 to remember
la quinua – the quinoa
dependiendo de– depending on
enfriamiento – cooling
templado – bland
la pronunciación– the pronunciation

 

This recipe is from ‘Deliciously Ella’ by Ella Mills [UK: Yellow Kite]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Light and fresh tabbouleh #Recipe by @DeliciouslyElla #Spain https://wp.me/p3dYp6-2o7 via  @Spanish_Valley

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