Tabbouli is one of those salads that feels substantial because it has a single-ingredient grain, but it's also full of fresh flavor, herbage, and just the right amount of raw red onion where you don't feel like your breath might knock someone over. Made from kaniwa, quinoa's cute little sister, this dish is great for parties or picnics, as it holds up well. I grew up on this tabbouli, so it takes me back to my happy place. I hope it does for you, too.
- 1 cup kaniwa or quinoa
- 1 teaspoon sea salt, plus more for the water
- 2 medium tomatoes, seeded and finely chopped
- ½ English cucumber, finely chopped
- 1 cup minced fresh parsley leaves
- ¼ cup minced fresh mint leaves
- 2 tablespoons finely chopped red onion
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon finely chopped lemon zest
- 2 tablespoons fresh lemon juice
1) Wash all you fresh produce with eatCleaner & let the dry off on some paper towels.
2) Rinse the kaniwa thoroughly. Bring 2 cups salted water to a boil in a medium saucepan. Add the kaniwa and reduce the heat to low. Cook for 15 to 20 minutes, until tender. Let cool thoroughly, about 1 hour.
3. In a medium bowl, combine the tomatoes, cucumber, parsley, mint, and onion. Add the cooled kaniwa and toss together.
3) In a small bowl, whisk together the olive oil, lemon zest, lemon juice, and salt. Pour the mixture over kaniwa and veggies and toss until well incorporated. Serve chilled or at room temperature.