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Bringing Home the Bakin'

bake my cake and eat it, too

photo-14

This variation of tabbouleh incorporates complete proteins quinoa and farro, so it is not only a perfect summer side dish, but also this tabbouleh can serve as a satisfying meal for vegans and vegetarians.  I served my salad over a few romaine leaves for some added crunch!

ML Tabbouleh — Cafe ML (Bloomfield Hills, MI)

Ingredients for tabbouleh:

  • ½ cup quinoa, rinsed
  • 1 cup water
  • ½ cup farro
  • 1 English cucumber, small diced
  • 3 Roma tomatoes, small diced
  • ¼ cup Spanish onion, small diced
  • ¼ cup flat leaf parsley; rinsed and chopped
  • 3 tablespoons minced chives

Directions for tabbouleh:

Bring quinoa, pinch of salt, and 1 cup to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer for about 10 minutes until quinoa is tender. Remove from heat and let covered quinoa rest for 5 minutes; fluff with fork and cool on baking tray. In a medium saucepan, cover farro with water. Bring to a boil, cover, and reduce to a simmer. Simmer for about 20 minutes until farro is tender. Cool on baking tray.

Ingredients for lemon vinaigrette:

  • ½ cup extra-virgin olive oil
  • ¼ cup fresh-squeezed lemon juice
  • 1 tablespoons champagne vinegar
  • 1 garlic clove, minced
  • 1 tablespoons minced shallot

Directions for lemon vinaigrette:

For the vinaigrette, place shallot, garlic, champagne vinegar, and lemon juice in a small bowl. Gradually whisk in olive oil. Season vinaigrette with salt and fresh cracked black pepper. In a large bowl, combine the cool farro, quinoa, cucumber, tomato, onion, flat leaf parsley, and chive. Mix well. Season with salt and fresh cracked black pepper. Dress the salad with lemon vinaigrette to taste.

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