Red Quinoa Tabbouleh
25 March 2010 by Jean JohnsonGrow Your Own, the third book in the measurefree kitchen companion trilogy is underway. Here’s one from the Leafing Out in Spring chapter.
One secret of this take on tabbouleh is making it the way they do in the Levant–where as my friend Rula Awaad-Rafferty observes, “it’s about the green, not the grain.”
The other secret is to go with what’s seasonal. No fresh tomatoes in spring, so a grand riot of greens held the day. Just ask Angela and Lenore who live next door. This salad is a hit for mommas and young’uns alike.
Red Quinoa Tabbouleh
Recipe Note
Steam some red quinoa using one part grain to two parts water with a couple pinches of salt. Make your rounds in the garden collecting parsley, sage, rosemary, and thyme—or whatever herbs and greens are available. Do a rustic mince and toss them with the red quinoa. Dress with some organic oil and red wine vinegar, season with coarse salt and a fresh crack of black pepper.
On Herbal Trips to the Spring Garden—
Even in the spring trips to the garden net different offerings from day to day. On this venture, who called out along with the parsley, mint, and thyme but some young onions, a couple small spinaches that wintered over, a few tarragon fronds, and a totally luscious hyacinth that went into a vase to keep the cook happy.
