Parsley is supposed to freshen your breath. Garlic and onion are hailed as antioxidant heros. Put them all together and you still need a mint – unless everyone around the table partakes equally. This isn’t an original recipe, but it was tweaked a tad to make it mine. At least twice a month I trot this one out for its health properties and tastiness. You can easily buy it pre-prepared, but I take pleasure in doing it my way.
Tabouli is a chopped vegetable salad that includes a miniscule grain. I keep quinoa in my freezer at all times. It’s an ancient grain that’s protein rich, several steps up from the usual bulgar, miles up from couscous that I’m told is about as healthy as plain old white flour products. So, quinoa it is.
Quinoa Tabouli with Sheep Feta
- 1 bunch of parsley, finely chopped
- a handful of coriander, finely chopped
- 30 mint leaves, finely chopped
- 1 cup of cooked quinoa
- 3 green scallions, finely chopped
- 2 small garlic cloves, finely chopped
- 1/2 small red onion, finely chopped
- 1 c cubed sheep feta
- 2-3 tomatoes, seeded and diced
- 1 English cucumber, seeded and diced
- 1 lemon, juiced
- 2 T olive oil
- 2 T seasoned rice vinegar
- salt and pepper
Drop garlic, scallions and onion into the food processor, chopping them up small, then removing them to a large mixing bowl.
Add parsley, coriander and mint to the processor bowl and chop fine.
In a large bowl, add the dressing ingredients to the quinoa, herbs and vegetables and allow some time for all the flavours to blend.