Red & Black Quinoa Tabouleh

Red and Black Quinoa Tabbouleh

Adapted from Ottolenghi: The Cookbook

I used a mix of red and black quinoa in this salad because of nuttier flavor and the color contrast it creates with the red of the tomato and the green of the fresh herbs. However, white quinoa works just as well.

Ingredients

Makes 4 servings

1 cup / 6 oz / 170 gr quinoa

1 ½ cup / 375 ml water

1 teaspoon coarse sea salt

2 cups / 4.2 oz / 120 gr loosely packed fresh parsley, coarsely chopped

½ cup / 1 oz / 30 gr fresh mint leaves, coarsely chopped

2 medium tomatoes, diced

2 medium shallots, very finely chopped

3 tablespoons lemon juice

2 tablespoons olive oil

Salt and pepper to taste

Directions

Thoroughly wash quinoa. Transfer to a pot and, over medium heat, toast for 6 to 8 minutes stirring frequently. Add water, 1 teaspoon of coarse sea salt and bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is cooked, about 15 to 16 minutes. Remove from the heat and let stand, covered for 10 minutes, then fluff with a fork and let cool at room temperature.

Transfer quinoa to a bowl, add tomatoes, parsley, mint and shallots. Add olive oil, lemon juice, salt and pepper and mix thoroughly to combine.

Serve chilled at room temperature.