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Tomato & quinoa tabouleh

November 27, 2013 11:24 am / 2 Comments / Trudy

Quinoa tabouleh

This is my steam oven version from Frank Camorra’s recipe earlier this year.  I have used the quinoa mix of white, red & black with amaranth for a change.  Cooked in the steam oven in this way it is a great side dish and would go particularly well with BBQ meat.  It does need the sea salt where it usually doesn’t cooked in stock.

Ingredients:  Serves 8

1½ cups quinoa mix or just plain
2¼ cups water
2 large cloves garlic, crushed
1-2 shallots, chopped finely
2 bay leaves
pinch salt

1½ handfuls of mint, roughly chopped
3 handfuls of flat-leaf parsley, roughly chopped
1 continental cucumber peeled and deseeded then diced
3 spring onions, finely sliced
3 tomatoes, diced
50ml extra virgin olive oil
Juice 1 lemon
Sea salt and black pepper to taste

Method:

  1. Place quinoa mix with water, garlic, shallots, salt and bay leaves into the solid steamer tray and cook @ 100°C for 20 minutes
  2. Remove from steam oven and fluff with a fork.  Set aside to cool.
  3. Add all other remaining ingredients to quinoa when cool
  4. Dress with oil and lemon.  Taste and season well.

 

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Posted in: Gluten free, Salads, Steam Oven, Vegetarian

2 Thoughts on “Tomato & quinoa tabouleh”

  1. Lesley hale on November 27, 2013 at 12:22 pm said:

    It looks great, and even better looks very easy! Am yet to find an edible quinoa recipe…this might be just the best thing ever!

    Reply↓
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