Quinoa Tabbouleh

Quinoa Tabbouleh

~ Quinoa Tabbouleh ~

I love a good tabbouleh. For the uninitiated, tabbouleh is a Middle Eastern salad chockablock full of grains tumbled together with fresh herbs and diced vegetables coated with olive oil and lemon juice. It’s infinitely satisfying – hearty and fresh at once. It’s also agreeably flexible, allowing for a variety of ingredients, including the choice of grain. Traditionally, tabbouleh is made with bulgur or couscous, but quinoa is a tasty and gluten-free alternative. I like to serve tabbouleh as a side to grilled meat and fish, or as a light vegetarian meal accompanied by pita bread and hummus.

Quinoa Tabbouleh

Quinoa is a South American grain, originating in the Andes. It is complete in protein, rich in phosphorous, magnesium and iron, with a nutty flavor. Quinoa is a healthy alternative to rice, couscous and bulgur – and it’s gluten-free. When cooking quinoa, be sure to cook it long enough for the germ or tiny tail to release from the grain. Serves 4.

1 cup quinoa (I used a combination of white and red quinoa)
1 1/4 cups water
2 tablespoons extra-virgin olive oil
1 teaspoons salt
1 teaspoons cumin
1 teaspoon freshly ground black pepper
3 scallions, white and green parts, thinly sliced
1 red or orange bell pepper, seeded, membranes removed, finely diced
1 jalapeno pepper, minced
1 red jalapeno or serrano chile pepper, minced
1 large garlic clove, minced
1/2 small red onion, finely chopped
Juice of one lemon
1/2 teaspoon Tabasco sauce, or to taste
1 bunch mint, chopped
1 bunch cilantro (or parsley), chopped

Combine quinoa and water in a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook, covered, until liquid is absorbed and the germ, or tail, is released from the quinoa, about 15 minutes. Remove from heat and fluff with a fork. Stir in olive oil, cumin, salt and pepper. Cool to room temperature. Add remaining ingredients except for the mint and cilantro. Toss to combine. Taste to adjust seasoning. Cover and refrigerate at least one hour or up to 4 hours to allow flavors to develop. Before serving, stir in the mint and cilantro.

Fattoush Salad

Fattoush Salad

~ Fattoush Salad ~

I don’t know about you, but I think I ate a month’s worth of meat over the weekend. With July 4th falling nicely on a Monday, it meant a 3 day weekend was entirely devoted to barbecues. Our house, friends’ houses, the beach: all locations involved a fire and platters of smoked and grilled ribs, steak, chicken, salmon. Now it’s time for a little break.  To begin this short week, I will invoke a brief barbecue time-out. Dinner tonight will be light, fresh and vegetarian – a Fattoush salad.

Fattoush is a Middle Eastern garden salad with pita bread. Day old pita is toasted, crumbled and tossed with greens in a vinaigrette, adding texture and substance to the salad, while the dressing softens the bread. Extra Mediterranean ingredients, such as olives, feta, mint and sumac (a dried Middle Eastern spice with tart lemony notes) make this salad special and addictively good.  When the weather is warm, this is a perfect easy meal and a nice break from the grill – at least for a day.

~
Fattoush Salad
Serves 6

For the vinaigrette:
1 small garlic clove, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried cumin seed
1/4 teaspoon dried sumac
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup extra-virgin olive oil

For the salad:
2 large pita breads
Olive oil
Salt
Freshly ground black pepper
2 cups arugula leaves
1 head romaine lettuce, washed, leaves torn in pieces
1 small bunch Italian parlsey leaves
1 small bunch  fresh cilantro leaves
1 small bunch  fresh mint leaves
1 pint cherry or grape tomatoes, halved
1/2  English cucumber, quartered lengthwise, thinly sliced
1 small red onion, thinly sliced
1 cup kalamata olives
1/2 cup crumbled feta cheese, plus extra for garnish

Prepare the vinaigrette:
Mix all of the ingredients, except the olive oil, together in a small bowl. Whisk in olive oil in a steady stream until emulsified.

Prepare salad:
Preheat oven broiler. Brush pita bread with olive oil. Sprinkle with a little salt and pepper.  Cut each pita circle in 6 triangles.  Toast in oven, turning once, until crisp and light golden. Remove from heat and cool.  Break into pieces.
Toss the pita pieces with the arugula, romaine, parsley, cilantro and mint in a large bowl. Scatter the tomatoes, cucumber, onion, olives and feta over the salad. Drizzle with half of the dressing and toss to combine. Add additional vinaigrette to taste and toss again.  Serve garnished with extra feta.