Sovereign Harbour Tabboulet with Quinoa

What is QUINOA...


Let me explain....Quinoa is tiny seeds, hulled and white in colour.


They are high in protein and lower in carbohydrate than most known cereals.


Cooked quinoa has light, mild and fluffy texture with a hint of nutty taste.


Because QUINOA is Gluten Free, it can be used instead of Pasta, CousCous, Millets etc...


How I would cook QUINOA.... I cook it like cooking rice but instead of adding water, I use Vegetable Bouillon.


Sometime, I make Tabboulet ( Lebanese love there Tabboulet which you find on every home table),
by mixing QUINOA with hot Chicken Soup and leave to be soaked for couple of hours.


I chop 2 medium Tomatos and half a midum size cucumber into small diced cubes.


I also chop 2 spring onion.


I mix together together with some Dry Mint and Dry Parsley and three table spoon of Lemon Juice and three table spoons of Vegetable Oil ( some use Olive Oil ).


Add pinch of Salt & Pepper.


Mix everything with the soaked QUINOA which should be by now soft.


leave theTabboulet in the Fridge and serve when needed as salad.


Lebanese use Boulgar Cracked Wheat which is not Gluten Free.


Enjoy


Sam Sweiry
Founder & Organiser
Sovereign Harbour Cookery Club