Usually this Middle Eastern dish is made with bulgur wheat, but it is not gluten free. So use quinoa instead.
2 1/2 cups (325 g) quinoa
(Arabic) تبولة بالكينوا
/tabulat bialkinuu/
Serves 4
7 ounces (205 g) cilantro or parsley
8 organic tomatoes
3/4 cup (3 1/2 ounces or 105 g) organic pine nuts
3 Tbs. (45 g) tahini
1 minced organic garlic clove
1/4 cup (30 g) chopped mint
chopped organic scallions
4 Tbs. (60 g) olive oil
juice of 2 organic lemons and sliced lemon
١. Place the quinoa in a sieve and rinse with cold water until the water is totally clear.
٢. Place in a saucepan with 4 cups (960 ml) water. Bring to a boil.
٣. Boil for 1-2 minutes.
٤. Then simmer for 10-15 minutes, covered, until all the water was absorbed and the quinoa is fluffy but not mushy.
٥. Chop the cilantro/parsley, then the tomatoes.
٦. Toast the pine nuts in a dry frying pan for a few minutes.
٧. Allow the quinoa to cool.
٨. Mix in all the ingredients.
٩. Serve cold with slices of lemon.
(Arabic) بالعافية
/bialeafia/
"wellness"
Bon Appétit
