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For lovers of tabbouleh with lots of herbs, here is a recipe where quinoa replaces semolina or bulghol. And where fresh herbs are the star.
How to cook quinoa
We don’t always know how to cook quinoa, which is a shame because this cereal is full of nutritional qualities, with the added bonus of a significant quantity of non-animal proteins. An asset for vegetarians and vegans but also for all those who by choice reduce their quantity of meat consumption or who like me do not feel the need for a steak every day (flexitarians who ignore themselves would say a friend).
It’s hard to find quinoa that doesn’t turn into mush after cooking. I set my sights on Tipiak’s Gourmet Quinoa (3 quinoas – red, blond and white – and wheat but if you want a gluten-free recipe, opt for quinoa alone). I find it great. It has a very interesting new spicy version.
Recipe Information
So I offer you a very fragrant tabbouleh with a little tomato and onion, lots of fresh herbs (parsley, mint and optional coriander) and quinoa of course. Seasoned with good olive oil and lemon.
If you don’t like coriander (for taste or because like 15% of the population you are intolerant to the OR6A2 gene which is found in coriander) make a mixture of 1/3 mint 2/3 flat-leaf parsley. The red onion can be replaced with a shallot or spring onion. And for tomatoes, choose a very tasty and, above all, fleshy variety.
And a little tour of the southern regions with these photos. A Lebanese tabbouleh in a Moroccan dish that I love served with beautifully colored Basque red French-made Laguiole cutlery.
Lebanese tabbouleh style quinoa
For lovers of tabbouleh with lots of herbs, here is a recipe where quinoa replaces semolina or bulghol. A very fragrant salad with lots of fresh herbs. Quinoa to give a twist to Lebanese tabbouleh.
To prevent sleep
The main stages: Cook the quinoa and let it cool. We chop the herbs and prepare the tomato/onion. Mix everything together while seasoning. Serve chilled.
Enjoy your food !
