This salad origins from the Middle- East and is usually made with bulgur wheat. I don’t eat gluten myself, so I make it with quinoa, which is a type of seed from South- America. Quinoa does not create toxin producing spores after cooking, such as rice and pasta does, and it is safe to make a bigger batch to keep in the fridge for a variety of dishes throughout the week. I will share more yummy recipes with quinoa in later posts. It has a high protein content, and is regarded equal to milk by The Worlds Health Organization. For a more sustainable version you can make it with barley or pearl barley, all depending where you live in the world. Barley has the same firm texture as bulgur.
This salad can be enjoyed on its own, or as a side dish to almost anything really. It goes really well with yummy barbecue. This recipe is for a side dish. I make the quinoa the day before or a few hours before use, so that it easily fluffs through the salad.
Tabboulehbellabee8@hotmail.com This salad origins from the Middle- East and is usually made with bulgur wheat. I don’t eat gluten myself, so I make it with quinoa, which is a type of… Print this
- 2 dl. quinoa
- 1/2 continental cucumber
- 2 spring onions or 1/2 yellow onion
- 3 sprigs fresh flat leaf parsley
- 1-2 sprigs fresh mint
- small pinch of salt. NB! there´s salt in the dressing too, so make your own judgement
- 1 clove of garlic, smashed
- 1 dl. good olive oil
- 2 tbsp. lemon juice
- small pinch of flake salt
Rinse the quinoa under hot water to remove the bitterness, and boil in fresh water as instructed on the packet. Let cool before you add to the salad to make sure it doesn’t stick. Rinse and cut veggies as you wish. We eat with our eyes first, and so I like it all to look nice and appetizing when it reaches there plate. I cut the cucumber into medium sticks, the spring onion in diagonal thin slices and the tomatoes halved. Rinse the herbs in cold water, and pat dry with a tea towel. Roll them around their axis, and cut with a sharp knife to create nice ribbons. Cut the stalks finely. Mix all together, and crush the flaked salt in the palm of your hand before scattering over the salad and turn with a spoon.
If the herbs has gone limp, simply puttee in cold water in the fridge for a while and they will crisp up.
Put everything in a small glass with a lid and shake. Taste and adjust flavor accordingly. If too tart or oily, you can add a little cold water. It´s good to give the dressing a little shake before pouring it on the salad. I only put some of it on the salad just before serving, and leave it up to my guests to add more if desired.