June 16, 2012

Spring Quinoa Tabbouleh

Tabbouleh always reminds me of summer holidays. My mum would often prepare a big bowl, leave it to chill in the fridge and we would have it in the evening. Although my mum would usually prepare hers from a ready-made pack, I’ve always made mine from scratch. I never get tired of it in the summer time. I actually realised recently that I truly enjoy food with middle-east/north African/Mediterranean influence (that’s quite broad, I know). We had dinner in a small Turkish restaurant in Exeter the other day, and the food was no fuss, but full of flavours and nutritious. They had an amazing salad menu, which I took back home to try to recreate some of their recipes.

In this instance, my tabbouleh is quite different from my usual classic, and it is packed with goodness. It’s fresh, springy and colourful – I hope you’ll be inspired to make it!

Spring Quinoa Tabbouleh – serves 4
• 200g quinoa
• Juice and finely grated zest of 1 lemon
• Salt and pepper
• 3tbsp extra-virgin olive oil
• 1tbsp harissa
• 3 spring onions, chopped finely
• A bunch of radish, finely sliced
• A handful of sugar snap peas, chopped
• A handful of mange-tout
• A handful of broad beans, taken out of their pods
• A bunch of parsley, finely chopped
• A bunch of mint, finely chopped

1. Measure the quinoa in a glass. Rinse it, put it into a sauce pan, and add double the amount of cold water. Bring to the boil, cover, turn the heat down and leave to simmer for about 20min or until the water has been absorbed. Leave to cool down.
2. Prepare the dressing in a large salad bowl by mixing together the lemon juice and zest, salt, pepper, olive oil and harissa.
3. Blanch the mange-tout and broad beans 3min in a pan of boiling water. Drain and place under cold water. Chop the mange-tout. Remove the outer skins of the broad beans (optional).
4. Add the quinoa, spring onions, radish, sugar snap peas, mange-tout, broad beans, parsley and mint to the bowl and mix well. Serve straight away or store in the fridge until serving.

Tabbouleh de Printemps au Quinoa – pour 4 personnes
• 200g de quinoa
• Le jus et zeste d’un citron
• Sel et poivre
• 3cs d’huile d’olive
• 1cs de harissa
• 3 oignons nouveaux, émincés
• Une botte de radis, coupés en fines rondelles
• Une poignée de pois gourmands, émincés
• Une poignée de mange-tout
• Une poignée de fèves, écossées
• Une poignée de persil, finement émincé
• Une poignée de menthe, finement émincée

1. Mesurer le quinoa dans un verre. Le rincer et le mettre dans une casserole et ajouter le double d’eau froide. Porter à ébullition, couvrir, baisser le feu et laisser frémir environ 20min jusqu’à ce que toute l’eau soit absorbée. Laisser refroidir.
2. Préparer l’assaisonnement dans un saladier en mélangeant le zeste et jus de citron, le sel et poivre, l’huile d’olive et la harissa.
3. Blanchir les mange-tout et fèves 3min dans ne casserole d’eau bouillante. Egoutter et rincer à l’eau froide. Emincer les mange-tout. Retirer la fine peau qui entoure les fèves (optionnel).
4. Mettre le quinoa, les oignons, radis, pois gourmands, mange-tout, fèves, persil et menthe dans le saladier et bien mélanger. Servir de suite ou garder au frais en attendant.

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