February 20, 2013

Brown Bag Lunch: Tabouli Salad & Hummus

Quinoa Tabouli Salad with 
Hummus, Wheat Toast & Sliced Tomato

Quinoa Tabouli Salad

I am a sucker for tabouli salad, I always have been. When traveling far from home, I find tabouli to be a familiar taste & I find great comfort in this. This tabouli recipe uses quinoa, rather than bulgar or cracked wheat, as a base. Quinoa pumps up the protein & lends a distinctive texture.

1 cup quinoa
1.5 cups water
1 bunch fresh parsley, finely chopped
generous handful of cherry tomatoes, coarsely diced
4 scallions, diced
~12 fresh mint leaves, chopped (optional)
1 tbsp olive oil
1/2 lemon, juiced (plus more to taste)
salt & pepper to taste

1. combine quinoa & water in a medium sized pot. add a pinch of salt. cook over low heat until water has absorbed & small white rings have formed around the quinoa grains.

2. once the quinoa has cooked, add in parsley, cherry tomatoes, scallions, mint, olive oil & lemon juice. stir to combine. 


Have you ever made hummus that takes just as great as readymade supermarket varieties or restaurant offerings? I have not. I have been making homemade hummus over the course of the past 10 years, and I can. not. get. it. right. Anyone out there have any trade secrets? Below was my most recent approach.

1 can chickpeas
1 garlic clove, smashed to release the paper skin
just under 1/2 cup roasted tahini
just under 1/4 cup fresh squeezed lemon juice
1/4 cup water (plus more)
1/8 cup olive oil
1/4 tsp salt (plus more to taste)
pinch crushed red pepper flakes
yield: ~ 1.5 cups

1. in a food processor combine the chick peas, garlic, tahini, lemon juice, water, olive oil and salt & pepper.

2. add more water as needed in 1 tbsp increments, until you reach desired consistency.

note: one thing i have learned over the years is that using canned chickpeas as opposed to dried beans really helps achieve a smoother consistency hummus.

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