A perfect appetizer for a Middle Eastern meal, this tabbouleh recipe replaces the classic bulgur found in the Levantine dish with quinoa. Feel free to experiment with other herbs and fruits, or even substitute the quinoa with couscous. You'll find that the dressing is both tasty and forgiving.
1 cup quinoa
1 ½ cups water
1 red grapefruit
½ cup dried apricots
¼ cup pine nuts
1 cup herb of choice (we recommend mint, parsley, or cilantro)
1 tablespoon olive oil
1 garlic clove, peeled and crushed
Pinch cayenne pepper
Salt, to taste
- Rinse quinoa under cold water in sieve.
- Combine quinoa and water in saucepan and simmer 10 minutes, covered.
- Remove from heat and add salt. Leave covered for 10 minutes until water is absorbed and grain is soft.
- Remove peel, pith, and membranes from grapefruit and chop flesh into small pieces. Cut apricots into thin slices.
- In separate bowl, combine dressing ingredients.
- Add dressing ingredients and fruit mixture to quinoa and mix.
- Toast pine nuts in dry, hot pan until golden.
- Pinch leaves off the herbs; rinse, dry, and chop finely.
- To serve, scatter quinoa with pine nuts and herbs.
Tip: Cold, fresh cucumbers make a great addition to this salad when using mint as the main herb.