I have a confession to make. Up until the moment when I made this salad I hated Tabouli… with a passion. There was something about the texture and flavour when I had it as a child that pretty much scarred me for life. As such I have never made it, nor had I any intention of making this salad as part of my food challenge because of these memories.
Thanks to a fabulous post by Simple Provisions I changed my mind about giving it a go. Amelia explained to me that she had similar memories, but making the salad with quinoa had completely changed her opinion and I should give it a try. If her comments weren’t enough, the photo’s of her salad was enough to seal the deal.
So here I am with a thousand apologies to Tabouli because we’ve finally made up and I’m here to say that this is a fresh tasty salad that I would definitely be prepared to make and eat again without hesitation. I’m also submitting this recipe for my contribution to Our Growing Edge for October as cooking to overcome a hated childhood fear is as good for me as cooking with an ingredient that you’ve never used before or trying a new recipe. If you feel the same as I have about this maligned salad, now is the time to try making it again.
- 3 cups cooked white quinoa
- 1 1/2 cups flat leaf parsley leaves ( I used curly leaf because it was all I had in the fridge)
- 1 cup roughly chopped mint leaves
- 1/4 cup snipped chives
- 250g cherry tomatoes, quartered
- 1 tbl finely grated lemon rind
- 2 tbl sp lemon juice
- 2 tbl sp olive oil
- salt and pepper to taste
- marinated feta or labna and pita bread to serve
Cut your parsley, mint and chives and place in a bowl with the quinoa, tomatoes and lemon zest. Mix together.
Add the remaining ingredients to dress the salad and combine well. Serve immediately with the feta and pita bread.
Happy Cooking & Happy Eating