Quinoa Tabbouleh

031Today’s recipe is another entry to my healthy eats category. We have been having Quinoa for quite some time now, probably for a year or so, and I am on the lookout for any new recipe that has Quinoa as an ingredient.

023Recently, we went to a mediterranean restaurant and I came across a new type of salad made with Quinoa. I got hooked to it and was eager to try it out myself. The name of the salad is Quinoa Tabbouleh salad and that is the recipe I have posted here.

024Quinoa Tabbouleh salad is very easy to make and very healthy as well. On days when you don’t feel like cooking or doing a take out, Quinoa Tabbouleh salad is the one to go for. Very few ingredients are needed to make this salad. Also, there is an accompaniment to the Tabbouleh salad called the Zough. It is a condiment relish made from green chili. The mild taste of Quinoa Tabbouleh and the spiciness of Zough make the perfect pair.

030Quinoa Tabbouleh salad can be had as a light dinner or for lunch. Quinoa in general is rich in calories and having it as a salad will not get you full or bloated. Try this wonderful mediterranean salad in your home and let me know your comments πŸ™‚


Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 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 – Β½ 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 Β½ tbsp
  • Olive oil – 1 Β½ tbsp
  • Cayenne pepper – Β½ tbsp
  • Pepper – ΒΌ tsp
  • Cumin powder –a generous pinch
  • Green chilli – 4 nos
  • Salt as required
  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 1Β½ 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.
  3. Finely chop all the above given ingredients and keep them ready.
  4. In a large mixing bowl, add olive oil, lemon juice and salt. Mix well.
  5. Add cucumber, tomato, carrot, green onion and cilantro. Mix well.
  6. Finally add quinoa and chick pea. Mix them well until well combined.
  7. Have it right away or Cover and leave it at least for Β½ 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! :)


Chicken Cawla

Chicken Cawla
Chicken Cawla, interesting name, right? I am not sure about the origin of this dish but I am immensely grateful to whoever came up with this recipe – it is that good. I came across Chicken Cawla while watching a talk show and was hooked the moment I saw it. It is one of my HB’s most favorite dishes ever (no surprises here ;))
Chicken Cawla
Chicken Cawla
Chicken Cawla is something of a new entrant in my kitchen and right now, one of our favorite dishes. It is healthy (grilled) and tastes heavenly. The actual recipe for Chicken Cawla uses mustard oil but I used olive oil (trust me, it does tastes good!). One small trick to this wonderful recipe is to crush or grind the peppers right before adding to the chicken. This gives a fresh aroma and taste to the recipe.
Chicken Cawla

Try this wonderful recipe and let me know your experience. As for me, I am off to make Chicken Cawla, yes, typing this recipe has made me hungry for it πŸ˜‰

Chicken Cawla
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
Cilantro paste:
  • Cilantro – ½ a bunch
  • Curd – ½ cup
  • Green chillies – 2 nos
  • Salt – a generous pinch
To marinate :
  • Lemon juice – 2 tbsp
  • Ginger garlic paste – 1 tsp
  • Cilantro paste – 1 cup
  • Mustard oil or olive oil – 1Β½ tbsp
  • Salt as required
  • Chicken thighs – 5 pieces
Other ingredients:
  • Mustard oil or olive oil – 1 tbsp
  • Cooking oil – 1Β½ tbsp
  • Cloves – 4 nos
  • Fenugreek seeds – ½ tsp
  • Cumin seeds – 1 tsp
  • Garlic, crushed – 4 nos
  • Ginger, julienned – 1 tbsp
  • Whole red chillies – 2 nos
  • Onion, finely chopped – 1 no
  • Red chilli powder – 1 tbsp
  • Cumin powder – 1 tsp
  • Black pepper powder – 1 Β½ tsp
  • Salt as required
Step 1:
  1. Grind together cilantro, green chillies and ginger garlic paste to a fine paste and mix them with curd.
  2. Marinate the chicken with the above given ingredients and refrigerate it overnight or at least for an hour.
  3. Chop onions, crush garlic and julienne ginger.
Step 2:
  1. You can either tandoor the chicken in the oven or shallow fry them.
Tandoor method:
  1. Preheat the oven to 420 degrees F.
  2. Place the marinated chicken on the tandoori pan, spray cooking oil on top of the chicken and cook for 20 minutes. Remove the pan, turn over the chicken and brush them with little oil on top. Cook for another 5 to 10 minutes.
Stove top method:
  1. Heat oil in a flat pan and place the chicken pieces one by one in the pan. Cook until the chicken is done on one side. When the chicken is done on one side, turn over the chicken pieces and repeat the same. When the chicken is well done on both sides, remove from the pan, filtering all the excess oil. Add the chicken to the masala we have made.
Step 3:
  1. Heat oil (cooking & mustard) in a flat pan and add cloves, fenugreek seeds, cumin seeds, whole red chillies, crushed garlic and julienned ginger. SautΓ© well and add onions. SautΓ© until the onions turn brown. Add chilli powder, cumin powder, black pepper powder and salt. Add the grilled or shallow fried chicken to the gravy. SautΓ© well until the masalas are well blended with the chicken. Switch off the flame and serve hot.
I used olive oil to make this recipe.
Try to grind fresh pepper powder just before adding to the dish, as it enhances the taste of the dish.

Chicken Cawla