Tabbouleh with Celery and Quinoa
Side Dishes Gluten-Free Recipes Salads
A very fresh and crunchy version of the tabbouleh condiment-salad.
Ingredients
1 bunch of parsley (as fresh as possible)
1 celery stalk
2 green onions (young)
1/2 hot pepper (or 1/8 teaspoon chili flakes)
2-3 tablespoons cooked quinoa
10 small cherry tomatoes
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
salt
Servings: 1 (as a side dish) or 2 (as a condiment)
How to prepare tabbouleh with celery and quinoa
- How I cooked the quinoa: in a small pot I put 100g quinoa and 230g water. I added 1/4 teaspoon salt and brought to a boil. I turned the heat to low and let it simmer for 15 minutes. During this time almost all the water was absorbed and I stirred in the pot every 5 minutes. At the end I turned off the heat, put the lid on and left it covered for 10 minutes. I lifted the lid and fluffed the quinoa with a fork. I let it cool completely. You get more quinoa than needed for one serving of salad.
- Chop the parsley finely with a knife. Cut the green onion into rounds and place over the parsley. Sprinkle with salt and pour the lemon juice. Mix gently and let it sit for 5 minutes to macerate a bit.
- Meanwhile, cut the celery into not too thick slices. Cut the hot pepper into rounds or cubes (remove the seeds if you do not want it extremely hot).
- Cut the tomatoes in half, sprinkle with a little salt and place in the center of the serving bowl/platter.
- Add the celery and hot pepper (or chili flakes) over the parsley with onion. Mix gently. Add the quinoa and drizzle the olive oil. Mix gently again. Taste for salt.
- Place the greens over the tomatoes. It goes well with any grilled meat, grilled halloumi cheese or eggs (omelet or fried).
* the salad is also good without quinoa or with bulgur; in the photo above is the version without quinoa, alongside a slice of chicken breast from this Cajun chicken; in the small photo below is the version with quinoa
Here in the quinoa version
