When this time of year rolls around, I make quinoa tabbouleh, pretty much a different way every time. I did a few funky things this time, so I wrote it down, lest I become like my father who’s famous for making wonderful dishes … once. Because he never writes down the recipe, therefore we never get it again.
Wow, huge digression. The reason I make quinoa tabbouleh in late summer is because I have many of the ingredients growing right here in my own yard: flat-leaf parsley, mint, roma tomatoes, cucumber and chives (though I used scallions in this recipe).
I made it this time because on vacation last week, I had an amazing red quinoa tabbouleh with some seared yellowfin tuna and a tahini yogurt sauce. It was perfection in every way and so I had better-than-average tabbouleh on the brain. While I didn’t make it to the store to get red quinoa (which is definitely on my list) and I didn’t really set out to duplicate the Ocean House’s tabbouleh, I ended up with one that Keith and I couldn’t stop snitching before the meal was even served, so I did something right.
Quinoa Tabouleh
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Ingredients:
For the dressing:
Put the quinoa, water and miso in a pot and bring to a boil. Turn heat to low, cover and cook until water is absorbed, about 15 minutes.
Meanwhile, do all the chopping, toast the cumin seeds in a dry pan until fragrant, remove them, then use the same pan to toast the almonds. One less dirty pan — score!
Next, you can whisk together the dressing ingredients.
After quinoa has cooled, toss everything together, again with the dressing and serve at room temperature.
We served this tabouleh with Ellie Krieger’s rubbed pork tenderloin, only we grilled it instead of pan searing and baking it. It was delicious!
Clacked by Debbie McDuffee
on Aug 16, 2010 @ 10:00 EST5EDT
