Moksha Tabbouleh
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Ingredients
1/3 cup quinoa
2/3 cup water
3 medium firm-ripe tomatoes, seeded and diced into small cubes
1 medium cucumber seeded and diced into small cubes
1 medium leek trimmed and very thinly sliced. White and light green part only
14 ounces flat-leaf parsley, most of the stalks discarded, leaves washed and dried
2 cups mint leaves, washed and dried, no stems
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/4 cup lime juice
2/3 cup extra virgin olive oil plus 2 teaspoons
1 small head of Romaine lettuce, washed & sliced into ribbons
DIRECTIONS
Rinse the quinoa in several changes of cold water. Drain well and sauté in a dry saucepan. Add the water, bring to a boil then back down to a simmer. Let cook for 10 minutes or until the water has absorbed. Turn off the heat and let sit.
Put the diced tomatoes in a bowl and set aside while you prepare the herbs.
Chop the parsley and mint very thin, to end up with nice, crisp slender strips.
Drain the tomatoes of their juice and put them in a large bowl.
Heat a thick-bottomed saute' pan on medium-low heat. Add two teaspoons of olive oil and the leeks and cook until soft stirring occasionally. Once the leeks are soft and slightly browned add the spices the quinoa and stir to coat.
Whisk the lime juice and olive oil to blend thoroughly adding a pinch of salt and pepper.
Fold together the parsley, mint, quinoa mixture, tomatoes, cucumber and romaine with the dressing.
Print the recipe here.