Tabouleh is a Levantine specialty that Kankana Saxena helps you make in the comfort of your home.
1 cup red quinoa
1 cucumber, finely chopped
½ medium red onion, finely chopped
1 tomato, seeded and finely chopped
1 big bunch of cilantro, finely chopped
1 lemon, zested and juiced
¼ cup extra virgin olive oil
1 tsp salt
Freshly cracked black pepper
All ingredients are available at Foodhall stores
- Mix quinoa with 1 ½ cups of water in a pan and bring it to a boil. Once done, reduce it to a simmer and allow it to cook until all the water is absorbed. It should take about 15 to 20 minutes. Then, take it off the heat and let it rest for five more minutes. After resting, fluff it using a fork.
- For the dressing, pour olive oil, lemon juice, pepper, salt in a bowl and whisk until it’s all mixed nicely.
- Add all the chopped vegetables and cooked quinoa in a big bowl. Give it a quick stir. Now, pour the dressing and mix again. Cover and let it rest for an hour or so.
- Just before serving, sprinkle some feta cheese on top and squeeze some fresh lime juice.