Tabbouleh
Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
Tabbouleh:
  • Red quinoa – 1 cup
  • Chick pea or garbonza beans or sundal – ½ cup
  • Olive oil – 3 tbsp
  • Lemon juice – 3 tbsp
  • Cucumber, finely chopped – 1 no (I used Persian Cucumber)
  • Tomato, medium, finely chopped – ½ no (2 tbsp)
  • Green onions, finely chopped – 2 tbsp
  • Carrot, finely grated – 2 tbsp (optional)
  • Cilantro, finely chopped – 2 to 3 tbsp
  • Salt as required
Zough – green chilli sauce
  • Cilantro – small bunch
  • Garlic cloves, small to medium – 3 nos
  • Lemon juice – 1 ½ tbsp
  • Olive oil – 1 ½ tbsp
  • Cayenne pepper – ½ tbsp
  • Pepper – ¼ tsp
  • Cumin powder –a generous pinch
  • Green chilli – 4 nos
  • Salt as required
Instructions
  1. Soak chick pea overnight and pressure cook for 6 whistles adding enough water and salt. Drain the excess water and set aside.
  2. Wash the quinoa thoroughly and drain them using strainer, pressure cook adding enough salt and 1½ cup water (not more than that) for 3 whistles. Or you could parboil them adding the same amount of water in a sauce pan, covered for 15 minutes. Drain the excess water if any.
  4. Finely chop all the above given ingredients and keep them ready.
  6. In a large mixing bowl, add olive oil, lemon juice and salt. Mix well.
  8. Add cucumber, tomato, carrot, green onion and cilantro. Mix well.
  10. Finally add quinoa and chick pea. Mix them well until well combined.
  12. Have it right away or Cover and leave it at least for ½ an hour in the refrigerator and serve chill for better taste.
For making zough
  1. Blend all the above given ingredients to a fine sauce without adding any water.
  2. Have zough sauce as a side for yummy quinoa tabbouleh. Enjoy! :)
Recipe by MyEdibleCravings at http://myediblecravings.com/quinoa-tabbouleh/