Sunday, June 16, 2013

Rhubarb-Oregano Quinoa Tabbouleh

During my Rhubarb Romance Round-Up, one of the bloggers - Farmersgirl Kitchen - posted a recipe for Raw Rhubarb and Rosemary Tabbouleh. It was one of the only savory recipes submitted. And since I had some leftover red quinoa, I was inspired to make a version of my own...


Tabbouleh is traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion and garlic, and seasoned with olive oil, lemon juice and salt. So, I supposed it'd be more accurate to call this a Tabbouleh-inspired salad...only 50% of the usual ingredients remain. But this was a refreshing, delicious side dish for us that incorporated my beloved ruby red, stalks.

1/2 C chopped leeks
1/2 C cherry tomatoes, halved or quartered
1/2 C chopped cucumbers
1/2 C chopped raw rhubarb
2 C red quinoa (feel free to use whatever leftover grains you have)
2 T fresh oregano leaves
2 T fresh parsley, roughly chopped
1 T fresh mint, roughly chopped
1/4 C olive oil
freshly squeezed lemon juice
freshly ground sea salt
freshly ground black pepper

Place all of ingredients in a bowl. Toss to coat. Season with salt and pepper, to taste. Serve chilled. I served mine in a radicchio leaf with some more fresh oregano for garnish. What a delicious dish! Thanks, Farmersgirl Kitchen, for the inspiration.

2 comments:

  1. It's great to see this recipe evolving, your quinoa version of the tabbouleh looks great, I'm glad you enjoyed it.

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    Replies
    1. It's such a great combination of flavors.

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