QUINOA TABBOULEH
QUINOA
¾ cup olive oil 2 shallots, diced 3 cloves garlic, diced 1 tsp. sea salt and a pinch of freshly ground black pepper 1 tsp. ground cumin 1 ½ cups quinoa 1 ½ cups boiling water or vegetable or chicken stock
SALAD
3 cups packed chopped fresh flat-leaf parsley 1 cup packed chopped fresh cilantro ½ cup chopped fresh mint 2 Kirby or Persian cucumbers, diced 3 plum tomatoes, diced 1 large fennel bulb, cored and diced (reserve 2 fronds for garnish) 1 long hot chili, seeded and chopped (optional) 1 small red onion, diced 3 scallions, green parts only, chopped ½ cup olive oil Juice of 2 large lemons (about ½ cup) 1 tsp. sea salt, or to taste Pinch of freshly ground black pepper
MAKE THE QUINOA
In a deep skillet, heat the oil over medium heat. Add the shallots and cook for 2 to 3 minutes, until the shallots are golden. Add the garlic and cook until aromatic, then add the salt, black pepper and cumin. Add the quinoa and boiling water and bring to a boil. Lower the heat and simmer for 12 minutes, or until the quinoa is cooked through. Remove from the heat and spread over a baking sheet to cool. Place the quinoa in a large bowl and toss with all of the salad ingredients. Makes 8 to 10 servings.
From “Levant: New Middle Eastern Cooking From Tanoreen” by Rawia Bishara (Kyle Books, 2018)