It has been so long that I’ve been on the computer that my fingers hardly know where to go to hit the right keys!
This has been a whirlwind week of various and sundry holiday celebrations. It’s New York, and since we are technically a multi-cultural family, we celebrate everything. I know, I know. My poor children will be so confused. We had a Passover Seder followed by a weekend extravaganza of Easter activities. The most ironic part is that we celebrated Easter with a Moroccan-themed luncheon. Aren’t most Moroccans Muslim? See, we embrace every culture and celebrate all of them with equal zeal. So, this weekend, I needed to make something with Northern African/ Middle Eastern flare, yet something Springy. And in a real departure, I wanted to make a side instead of a dessert. Mostly so I’d have something to eat for lunch. Mint immediately came to mind, as did color. I thought and thought and finally remembered how much I loved Tabouleh before I found out about my wheat allergy. And then it hit me. Color. Aztec red quinoa complemented by green and red vegetables. My taste buds and food memories of yesteryear did not steer me wrong. I highly recommend this as a side dish for a weeknight dinner or celebration. And I apologize for the photo quality. I think I’d had too much coffee, making my hands shake as I shot the pictures.
2 c chicken or vegetable stock or water
1 c red or white quinoa
1 small bunch Italian parsley (also known as flatleaf)
3 Roma tomatoes, seeded and diced
2 Scallion, white and light green parts chopped
1 medium cucmber, peeled, seeded and diced
1/4 c Mint, roughly torn
1/2 tsp minced garlic
1 TBS olive oil
1/4 c fresh squeezed lemon juice
1. Bring the stock (or water) and quinoa to a boil. Reduce to a simmer, cover, and cook for about 15 minutes or until the liquid has been absorbed. Remove from the heat to cool.
2. In a large bowl, combine the parsley, tomatoes, scallion, cucumber and mint. Set aside.
3) Make the dressing by whisking together the oil and lemon juice in a separate, small bowl. In the large bowl, combine the vegetable/ herb mixture with the cooled quinoa and then pour the dressing over the top. Toss to combine. Let the Tabbouleh chill for at least an hour before serving or even overnight. Chilling for at least an hour allows all of the flavors to fully absorb. Serves 4-6.
