Tuesday, June 30, 2015


Quinoa Tabbouleh
I leave for France soon and must clean out my fridge...

juin, 2015
I want to go I want to stay I want to go I want to stay...

2 - 3 bunches curly parsley with small, young leaves, stems removed.
1 small bunch of mint leaves.
Handful of ciboulette.
1 zucchini
1 hot house cucumber
1 – 2 lemons plus some zest.
olive oil

1 cup quinoa
tsp of butter or olive oil
70 – 85 grams sun-dried tomatoes, finely chopped
(I use 1 package Trader Joe’s dried tomatoes)

Peel cucumber, cut in half, scoop out seeds. Clean zucchini,
cut in half, scoop out seeds (if any). Place both, cut sides up on a plate,
sprinkle liberally with salt. Let sit while quinoa cooks.

Cook the quinoa:
In a pot put quinoa, 2 cups water, the butter (or oil).
Bring to boil, then add finely chopped tomatoes, cover and simmer for @20 minutes until almost all the water is absorbed. Remove from heat, fluff with a fork, keep covered and let cool completely.

Rinse and pat dry the cucumber and zucchini, loosely
big-dice. With Cuisinart, chop into small pieces. Place in very large bowl.

Chop finely together in batches, the parsley, the mint
and ciboulette. Place in bowl with other stuff. Add freshly ground pepper @ 7 turns. Add cooled quinoa and tomatoes. Mix well.

Now, this is really by taste and how much/little oil you like in your tabbouleh. 

Lightly salt. Add some zest then add the juice from one lemon and a few filets of olive oil, mix well. Taste, see if it needs more salt or pepper. Let it sit just a few minutes and see if you need more lemon juice and olive oil. Gets better with time in the fridge - lasts me a week of eating.

The instructions in the recipes on Pedaler, they probably make sense only to me. Ask if you have questions.

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