How about a salad today? This one is a pretty famous one. It looks complicated, but it can be prepared extremely quickly. I’m sure you all know tabouleh, the delicious parsley salad from the Arabic cuisine. So, this quinoa-mint taboulé absolutely doesn’t reinvent the wheel here. Nevertheless, I would like to present my very own version with lots of mint and quinoa. Usually, taboulé is prepared with bulgur or couscous. Both contain wheat and are therefore unfortunately not gluten-free.
How to prepare Taboulé
The salad goes wonderfully with a delicious slice of gluten-free bread. Combine it, for instance with red cashew tomato pesto or as a side dish with green Baba Ganoush, and a bowl of grilled vegetables. As always, there are no limits to your imagination. Just a tip if you want to prepare it more quickly: get a large, very sharp kitchen knife, if you don’t have one yet. Such a classic horror movie murder knife, you know what I mean 😉 I always use the WMF Spitzenklasse Plus Chef’s Knife (Affiliate Link). When you have plucked the mint and parsley leaves off the stalks, you can pile them up on a large kitchen board and easily chop them.
The Proper Technique
That’s the technique you need: You hold the knife handle in one hand, and place the other hand with careful pressure on the upper part of the knife, of course on the back side AND mind your fingers! Due to the slight curvature of the blade, you can let the knife rock forward and backwards, so that the knife cuts the leaves seemingly automatically.
In no time you have a bowl full of intensely fragrant, finely chopped herbs. This technique is particularly practical if you quickly need a large amount of salad, e.g. if your family is coming over for a barbecue or a birthday is coming up. Last but not least, the quinoa-mint taboulé is a perfect match for your lunch box.Print
1 bunch of flat leaf parsley
1 bunch of fresh mint
1 handful of cherry tomatoes
1 handful of cashew nuts
80 g quinoa
50 ml olive oil
1/2 lemon, juice and zest
1 tsp cumin
1 pinch of hot pepper flakes
Salt, pepper, to taste
a little maple syrup
- Cook the quinoa according to the package instructions with a little salt, then drain.
- Pluck parsley and mint leaves from stalks, chop the shallot finely, halve tomatoes, squeeze out the seeds and finely dice them.
- Pile the parsley and mint leaves in a heap and chop them with a large kitchen knife.
- For the sauce, squeeze out the lemon, remove zest with a grater, mix with olive oil, cumin, hot pepper flakes, salt and maple syrup.
- Mix all the salad ingredients with the quinoa and dressing. Season with salt, freshly ground pepper, crumbled cashew nuts, lemon zest and pepper flakes.
You can keep the salad in the fridge for 1-2 days.