Thursday, September 16, 2010

Quinoa Tabouli

You've seen them. Bunches of green stuff that hang out of baskets and lie around in heaps at the farmers' markets. Parsley, mint, cilantro, green onions, and so forth. And the bagged greens, which the farmer has so considerately captured for you to take home. But what to do with them!

Fret no more. Boldly wash and chop and mix and enjoy!
Adapted from Moosewood Cookbook

I had been wondering if quinoa could be substituted for bulgur, and yay! It can! Just make sure you watch carefully near the end of cooking so you can keep it fluffy, with grains separate, and not soggy and in clumps.

2 cups quinoa
5 cups water
1 teaspoon salt

1/4 cup fresh lemon juice
1/4 cup olive oil
1 large garlic clove, crushed or very finely chopped
1/2 teaspoon salt
freshly-ground black pepper

1 bunch parsley, washed, big stem ends removed, and spun dry
1 bunch mint, washed, leaves removed, and spun dry

1 bag of arugula, washed, thick stems removed, spun dry and sliced

1 small sweet onion, minced, or a bunch of green onions, with some of green parts, sliced

2 medium tomatoes, diced
1 large or 2 small cucumbers, diced

Rinse the quinoa 'til water is clear. Place in pot with water and salt. Bring to a boil, then lower heat and simmer, stirring now and then, 'til liquid is almost gone, about 15 minutes. Each time you stir, level out the quinoa in the pot afterward. Watch carefully for a few minutes, stirring occasionally, and when liquid has been reduced practically to nothing, remove quinoa from heat and stir to fluff. Set aside to cool.

Meanwhile, in a large bowl, whisk the lemon juice, olive oil, garlic, salt and pepper.

Blend cooled quinoa into the dressing in the large bowl. Stir in the parsley, mint, arugula, onion, tomatoes and cucumbers. You can also add bell peppers, zucchini, or other vegetables that you like. Serve the salad cold or at room temperature.

Hint: You can put the parsley and mint, and green onions if using, into a food processor and pulse 'til it's all a lovely green fluff.

Makes 8 generous servings

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