Quinoa Tabbouleh With Grilled Vegetables Food

QUINOA TABBOULEH WITH FETA

Steps:

• Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
• In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
• * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

QUINOA TABBOULEH

Steps:

• Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
• Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
• Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
• Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

GRILLED QUAIL AND QUINOA TABBOULEH

Steps:

• Preheat a grill or grill pan to medium-high. Pat the quail dry with paper towels. Cut down along the skin on the back of the quail with kitchen shears. Place the quail on a baking sheet and use your palm to gently press down to flatten the bird. Repeat with the remaining quail.
• Whisk the juice of 1/2 lemon, 1 tablespoon olive oil, za'atar, sumac, 1 clove grated garlic, 1 teaspoon salt and a few grinds of black pepper together in a medium bowl. Brush onto the breast side of each quail and grill, breast side down, until dark grill marks appear, 5 to 6 minutes. While breast side is grilling, brush remaining marinade onto the back side of the quail. Flip the quail and continue grilling until the meat is slightly firm to touch (it will feel like cooked chicken) and the juices run clear when the thickest part of the breast is pierced or an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, about 4 minutes. Transfer to a serving platter and let rest for 5 minutes.
• Meanwhile, whisk the remaining juice of 1 1/2 lemons, remaining 3 tablespoons olive oil, remaining 2 cloves grated garlic, 1 teaspoon of salt and a few grinds of black pepper together in a large bowl. Fold in the quinoa, tomatoes, cucumber, parsley, mint and dill until well combined. Serve the quail alongside the tabbouleh.

QUINOA TABBOULEH

Steps:

• In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely., Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled.

TABBOULEH (OR COUSCOUS OR QUINOA) WITH GRILLED VEGETABLES

Steps:

• Toast walnuts and set aside.
• Boil water.
• In a large bowl, place bulgur and 1/2 teaspoon salt.
• Add boiling water and stir.
• Cover with plastic wrap and let soak for about 30 min, or until tender and liquid has been absorbed.
• In a small bowl, mix oil, salt, and pepper.
• If you're using a grill: heat grill to medium-high. Place a fine-mesh non-stick grill topper on grill to heat. Place vegetables in a single layer on a baking sheet. Brush both sides with oil mixture. Grind more pepper, if desired. Working in batches, grill until tender, turning once or twice. When veggies are cool to handle, chop coarsely. Cut tomatoes in half.
• If you're using a grill pan: use medium to medium-high heat.
• Have ready an area or plate for the zucchini to cool and a large bowl or plate for the rest of the veggies.
• Brush zucchini with oil mixture and place in a single layer. Grind more pepper, if desired. Grill for 8 to 10 min, turning once or twice. Set a side to cool.
• Chop onions into slices or bite-size pieces.
• Brush and grill onions 8 to 10 min, stirring occasionally. Move onion into large bowl.
• Slice mushrooms into 1/4-inch slabs. (If it's too thin, it'll stick to the pan).
• Brush and grill 6 to 8 min, turning once or twice. Move into bowl.
• Optional: Cut tomatoes in half. (This will make a mess in a pan, so you'll have to clean the pan immediately for an easier clean-up). Brush and grill 2 to 3 minute. If you have tomato halves, move into bowl. If you have whole tomatoes, set aside to cool.
• When bulgur is tender, add remaining 2 tbsp oil, lemon juice, and herbs. Toss to mix.
• Zucchini should be cool enough to handle by now. Coarsely chop and move into bowl.
• Tomatoes may be cool enough to handle. Cut in half. Move into bowl.
• Mix vegetables and add to bulgur.
• Add walnuts to bulgur and mix.
• Serve within 1 hour.