I am a lover of Middle-eastern food… ever since I visited Israel 15 years ago, I have been a fan of falafels, hummus, pita bread, rice pilaf, dolmades, among others.
Tabbouleh would be part of that fan list, however, the tabboulehs made usually in Middle-Eastern restaurants are too heavy on the parsley for my taste. And now that I am trying to avoid wheat sometimes, well I rather order the arab salad of tomatoes, cucumbers and onions and skip the tabbouleh all together. Traditionally, tabbouleh is made with cracked wheat.
For the last time I cooked in the Yoga Center, I wanted to make a Middle-Eastern inspired menu and it all revolved around the fact I wanted to make this salad. We made hummus, a salad with mixed herbs including mint, rice with spinach, mushrooms and nuts, which is not like the rice pilafs I am used to having at middle-eastern restaurants, but it fit better for the Yoga appetites.
This recipe also makes use of the abundance of avocados we have right now in Puerto Rico… and what dish is not instantly improved by adding avocado to it??
QUINOA TABBOULEH with Avocado
2 cups of quinoa
1 vegetable bouillon cube
The zest and juice of 6 yellow lemons
2 bunches of scallions, thinly sliced
1 large red onion, finely chopped
1 bunch of flat-leaf parsley, finely chopped
1 cup of fresh spearmint leaves, julienned
4 cups of cherry tomatoes, halved
2 seedless cucumbers, unpeeled and diced
1 avocado, diced
½ cup extra-virgin olive oil
Salt and Freshly Ground Pepper
- Cook the quinoa first… by adding 4 cups of water to a medium saucepan with the vegetable bouillon cube. When the water reaches a boiling point, add the quinoa. Add a drizzle of olive oil, just like you would when making rice. Cover and lower the heat to simmer until the quinoa cooks, about 15-20 minutes.
- After the quinoa is done, fluff it with a fork and season with ¼ cup of the olive oil and the zest and juice of 3 lemons. Set aside. If you are making this ahead of time, you can stop here and store the cooked quinoa in the refrigerator after it has had a chance to cool off a bit.
- In a large bowl, combine the scallions, onions, parsley, spearmint leaves, tomatoes, and cucumbers. Add the cooked quinoa and toss all the ingredients together. Season the whole salad with the additional ¼ cup of olive oil, the zest and juice of the remaining 3 lemons, salt and pepper to taste. Toss again well to combine. Let all the flavors combine about 30mins – 1 hour before serving.
When you’re about to serve, garnish with the pieces of avocado. Serve at room temperature or refrigerate and serve cold.
KarmaFree Cooking 