A Cove Cuisine Salad and Side
Unlike traditional tabbouleh which uses bulgur or couscous, Quinoa is a great substitute creating a light tasty and nutritious salad.
- 1/2 cups Quinoa, red or white, rinsed
- 1/2 cups Lemon Juice, freshly squeezed
- 1/4 cups Extra Virgin Olive Oil
- 1 to tastes Kosher Salt
- 1 to tastes Black Pepper, freshly ground
- 1 pinchs Nutmeg, freshly grated
- 3 bunchs Curly Parsley, finely chopped
- 1/2 cups Mint, finely chopped
- 1 pints Cherry Tomatoes, quartered
- 1 wholes English Cucumber, diced
- 1 Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop. Pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes. Remove it from the heat and allow to cool.
- 2 Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.
- 3 Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve.