John Myers
Ingredients for 2 servings:
- 120 g quinoa
- 200 ml vegetable stock
- 2 Roma tomatoes
- 1 m.-large zucchini
- 3 spring onions
- ½ bunch parsley, flat
- Mint, fresh, several stems
- Coriander leaves, fresh, several stems
- ½ tsp cumin powder
- lemon juice
- Salt and pepper, black, from the mill
- olive oil
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes
an alternative to tabbouleh
Rinse the quinoa thoroughly under running water to remove any bitterness. Simmer in the vegetable broth for 20 minutes, cover, and let cool, then loosen slightly. In the meantime, finely dice the tomatoes and zucchini, and finely slice the spring onions. Finely chop the herbs. Mix the lemon juice, olive oil, salt, pepper, and cumin well. Add everything to the quinoa, fold in, and season to taste. Let stand for at least 1-2 hours. Serves 2 as a main course, or 3-4 as a side dish for a barbecue. I like to use Roma tomatoes because they’re not as watery. If using regular tomatoes, you may want to remove some or all of the seeds.
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