Quinoa and hemp seeds's tabouleh
Dear autumn, where are you? It seems that the heat that has made itself felt is still going to continue for a few more days ...
We take advantage of the high temperatures to create this fresh recipe full of flavor! We were already bored with our lettuce salad. A few months ago, we went to a Lebanese restaurant in Lisbon (the Muito Bey - which we strongly recomend) and ordered a typical Lebanese salad - the Tabouleh. This salad is made with aromatic herbs very used in Portuguese gastronomy. Guess which ones? The parsley and the mint! These herbs are great in replacing the lettuce so usual in salads and have a great palate that brings us back to the flavors of the Middle East. Traditionally the parsley and mint are used, but you can experiment with basil, coriander, or even combine them all. Adding cherry tomatoes, red pepper and chickpeas, it becomes a salad rich in nutrients. Our version differs from the original by the use of cooked quinoa and hemp seeds instead of the traditional wheat or even couscous. Despite being a super refreshing salad, the ingredients are available al year and you can prepare it whenever you want.
Sahtein! Enjoy your food!
- 100 g of parsley - 1 hand full of mint (leaves only) - 10 cherry tomatoes (of various qualities) - ½ red pepper - 1 small onion - 50 g chickpeas - 100 g of quinoa (cooked) - 50 g of hemp seed (from Iswari) - 4 tbsp of Olive Oil - 2 tbsp lemon juice - Salt, q.s. - Black pepper, q.s.
Begin by baking the quinoa in a pot with boiling water (about 30 minutes). On a board, cut the cherry tomatoes into quarters, chop the parsley, the mint, the onion and the red pepper. In a salad bowl, combine all ingredients, including seasonings, and mix thoroughly. Serve immediately to maintain the freshness of parsley and mint.