Quinoa must be thoroughly washed and rubbed to remove the saponins, which would otherwise impart an astringent after-taste. Roasting the quinoa prior to simmering it deepens the flavor, which is otherwise quite neutral. The slight sweetness of the orange juice further enhances the taste. I first ate tabouli at Jamil’s, a Lebanese restaurant in Tulsa, where I grew up. I still remember the thick chunks of barbecued bologna and cabbage rolls that always accompanied the tangy parsley-packed tabbouleh.
Recipe by Karen Gros.
Serves 6-8
Quinoa ingredients
1 cup white quinoa
¾ cup water
½ cup freshly squeezed orange juice (1 large orange)
1 tablespoon freshly squeeze lemon juice
1 tablespoon lemon fused extra virgin olive oil (Source: Fresh Harvest)
1 teaspoon salt
Tabouli ingredients
2 cloves garlic
1 quart loosely packed parsley leaves
2 cups loosely packed mint leaves
Juice of 1 lime
Juice of ½ lemon
¼ teaspoon sea salt
1 tablespoon lemon fused extra virgin olive oil
¾ cup Roma tomatoes, seeded and diced
¾ cup scallions, diced
Fleur de sel, optional, for garnish
- Wash the saponins off the quinoa by vigorously rubbing quinoa through several changes of water. Allow quinoa to soak for 10 minutes in fresh, cool water.
- Drain quinoa well, and sauté in a heavy-bottomed pan until dry; continue to dry roast over medium heat, stirring often, until golden brown (10-15 minutes, depending on the pot). When you begin to hear “popping”, keep a close eye on the quinoa; stir frequently until color deepens. Add the water, orange & lemon juices, lemon olive oil, along with the salt, to the quinoa; simmer on low, covered, for 10 minutes. Remove from heat, stir, scraping pan, if necessary; and allow to set, covered for 30 minutes undisturbed. Fluff with a fork.
- Place cooked quinoa in a thin metal bowl placed over a bowl of ice water to facilitate cooling. Quinoa must be completely cooled before mixing in the remaining ingredients. Meanwhile, process the garlic in the bowl of a food processor until finely minced. Add the parsley and mint leaves; pulse until finely chopped (do not over process, you do not want a paste). Combine the lime and lemon juices with the sea salt, and whisk to dissolve the salt; whisk in the lemon-fused olive oil.
- Using a large fork, toss the quinoa with the herbs and garlic. Add the tomatoes, scallions, and lemon-lime vinaigrette; toss well with the fork. Sprinkle the tabouli with fleur de sel, or other neutral-flavored sea salt. Serve as a first course on a bed of lettuce, or as a side dish to fish, chicken or other main dish, such as cabbage rolls.
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