Saturday, 12 March 2016

Quinoa Tabouli on Pita Bread

I found this lovely recipe for Quinoa Tabouli, a beautiful light summer lunch, on Vegan Easy's page on Facebook.

- 1 cup quinoa
- 4 tomatoes
- 2 bunches parsley
- 1 bunch Mint
- 4 lemons
- 2 spring onions
- Olive oil to taste
- Salt and pepper

Cook quinoa as per instructions on pack (1 cup quinoa to 2 cups water, bring to boil, lower heat and simmer for 15 minutes), I do this in my rice cooker. Allow to cool.

Chop tomatoes, parsley, mint and spring onions and mix through cooled quinoa. Juice lemons, pour over and mix through tabouli. Add olive oil, salt and pepper to taste. Eat on and with everything in the house for as long as it lasts!

If you don't know what Quinoa is (I didn't), Wikipedia says:

"Quinoa (/ˈkn.ə/, from Quechua kinwa or kinuwa ) is a species of the goosefoot genus (Chenopodium quinoa), a grain crop grown primarily for its edible seeds. It is a pseudocereal, similar in some respects to buckwheat, rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. As a member of the Amaranthaceae family, it is related to and resembles amaranth, which is also a pseudocereal. After harvest, the seeds must be processed to remove the coating containing the bitter-tasting saponins. The seeds are in general cooked the same way as rice and can be used in a wide range of dishes. The leaves are eaten as a leaf vegetable, much like amaranth, but commercial availability of quinoa greens is limited."

I don't know if it is available in South Africa, but I will definitely be looking for it!

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