Quinoa Tabouli

Submitted by: Robin Menck
This traditionally Middle Eastern dish of disputed origin (Lebanon/Syria) has a new fusion twist with a South American (Bolivian) and Cypriote influences.
Quinoa has been known as the mother of all grains, a miracle grain and a super food.

Serves: 4-6

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: salad ·

Ingredients

1½ C of royal quinoa
1 vegetable stock cube or 3 cups of liquid stock
250-300 gram block of Haloumi
¾ C of pine nuts
One tsp Smoked Paprika
Small bunch of shallots
Bunch of continental/flat leaf parsley
Bunch of mint
Two medium vine ripened tomatoes
Two cloves of garlic
Juice of one good-sized lemon
A liberal splash of extra virgin olive oil
Sal and pepper to season

Method

Rinse off quinoa under water. Cover with water (and or stock), bring to the boil and simmer gently (I prefer the lid on). Once cooked, approximately 12 minutes, strain and put aside to let cool to room temperature.

Meanwhile, chop haloumi into small cubes (1x1 cm or less). Oil a good cast iron pan and heat to a medium temperature and drizzle with oil. Add haloumi and toss occasionally as it starts to turn a golden hue, 3-5 minutes. Add pine nuts and paprika, mixing again and cook for a further 3-5 minutes. Be careful not to let the pine nuts burn, they are delicate. When finished take of the heat.

On you favourite wooden chopping board, coarsely or finely chop the parsley and mint. Finely dice the shallots and mince the garlic. Cut the tomato into small pieces and keep the juice.

Find a colourful celebratory bowl and add quinoa and haloumi/pine nut mix. Stir completely. Then add in herbs, tomatoes and garlic thoroughly. Finish with olive oil, lemon juice and season to taste. Give one final blend and serve with joy.

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