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Parsley is supposed to freshen your breath. Garlic and onion are hailed as antioxidant heros. Put them all together and you still need a mint – unless everyone around the table partakes equally. This isn’t an original recipe, but it was tweaked a tad to make it mine. At least twice a month I trot this one out for its health properties and tastiness. You can easily buy it pre-prepared, but I take pleasure in doing it my way.

Quinoa Tabouli with Sheep Feta

The raw ingredients

Tabouli is a chopped vegetable salad that includes a miniscule grain. I keep quinoa in my freezer at all times. It’s an ancient grain that’s protein rich, several steps up from the usual bulgar, miles up from couscous that I’m told is about as healthy as plain old white flour products. So, quinoa it is. (Check out the nutritional value section on the link by clicking on the bold “quinoa” – It’ll blow your socks off).

Ingredients

  • 1 bunch of parsley, finely chopped
  • a handful of coriander, finely chopped
  • 30 mint leaves, finely chopped
  • 1 cup of cooked quinoa
  • 3 green scallions, finely chopped
  • 2 small garlic cloves, finely chopped
  • 1/2 small red onion, finely chopped
  • 1 c cubed sheep feta
  • 2-3 tomatoes, seeded and diced (cut in half and use your finger to slip out the seeds)
  • 1 english cucumber, seeded and diced

Dressing Ingredients

  • 1 lemon, juiced
  • 2 T olive oil
  • 2 T seasoned rice vinegar
  • salt and pepper

Garlic, shallots and red onion in the food processor

This is a very flexible recipe that can include or exclude as your heart/palate desires. Begin by dropping 2 small cloves of garlic, 3 green scallions and 1/2 a small red onion into the food processor, chopping them up small, then removing them to a large mixing bowl. Feel free to chop by hand – either way it’ll taste great.

The parsley, coriander and mint are added to the processor bowl and chopped fine.

Chopped green herbs

Seeded tomatoes - squeeze gently & scoop out the seeds with your finger.

Finely chop the tomatoes adding them to the bowl.

Finely chop the cucumber - then add it too.

Chop the feta and prepare the lemon juice.

Quinoa can be rinsed well in a strainer before cooking (or not). Cook in 1 1/4c cold water and a bit of salt (I used a rice cooker - but it can be made in a pot on the stove).

Rice vinegar gives good flavour to just about anything you can imagine. Add the dressing ingredients to the vegetables and allow some time for all the flavours to blend.

Quinoa Tabouli with Sheep Feta

No portion sizes are specified, but the above recipe can go far in feeding a gang. It also maintains freshness long enough to serve as take it along lunch food for those that pack a lunch. Include or omit the garlic as you wish.

Being the queen of cooking gadgets I can’t help but mention them in the blog. Rest assured that they are totally unnecessary and equally good results can be achieved using low tech means. The gadgets do help spur me on to new cooking heights at times. I guess that I figure that they’d better be used to justify their expense.

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