Tabbouleh salad is often made with cracked wheat. This version uses quinoa,
a nutritional powerhouse that isn’t a grain at all but a seed. While it isn’t the Middle
Eastern classic, this tabbouleh features the same refreshing spicy flavors as
the original. Try it topped with slices of pan-fried halloumi cheese.
As Found in
The Obesity Code Cookbook
- Prep: 10 m
- Cook: 25 m
- Total: 35 m
- Servings: 4
- 2 tomatoes large
- 1 shallot
- parsley 1 bunch flat-leaf
- mint fresh, 1 sprig
- 1 lemon
- 1/4 cup pine nuts
- 1 cup quinoa
- 2 tsp allspice
- 1/3 cup olive oil
- pepper ground, black
- Assemble, prepare, and measure ingredients. Dice tomatoes. Mince shallot. Finely chop parsley stalks and leaves, and mint leaves. Juice lemon and measure 3 tablespoons of juice.
- Place pine nuts in a small nonstick pan and lightly toast over medium heat for about 2 minutes, until they release their nutty scent. Be careful not to burn them. Remove from heat and let cool in the pan.
- Bring 2 cups/500 mL salted water to a boil in a small saucepan over high heat. Add quinoa, cover, turn down heat to low, and simmer for 15–20 minutes, or until quinoa forms little “tails.” Remove from heat. If there is any remaining water, drain quinoa in a fine-mesh sieve. Set aside, uncovered, in saucepan or sieve.
- Meanwhile, in a large bowl, toss together tomatoes and shallots with lemon juice. Sprinkle with allspice. Mix in parsley and mint. Stir in olive oil. Season with salt and pepper.
- Stir quinoa into tomato-parsley mixture. Serve topped with toasted pine nuts.