GREEN TABBOULEH

Tabbouleh is a traditional Middle Eastern salad served as an appetizer. However, this dish can also be a great simple lunch  in spring or summer.

• 1/3 cup white quinoa, washed and drained
• ¼ teaspoon salt
• pieces of fresh ginger, peeled and chopped
• 6 fresh curry leaves or dried
• ½ Indian or Thai green chili pepper
• 1 handful of cabbage, washed, stems removed and torn into small pieces
• 1 teaspoon of olive oil
• a pinch of Asafetida spice
• ¼ cup chopped carrots
• 2 or 3 radishes, finely chopped
• 2 tablespoons finely chopped celery
• ¼ cup chopped black olives

DRESSING

• 2 ½ tablespoons of olive oil
• 2 tablespoons lime juice
• 1 teaspoon of salt
• ¼ teaspoon pepper

Pour 3 cups of water into the pot. When boiling, add quinoa and a little salt.

Boil uncovered for 12 to 15 minutes until the quinoa is cooked. Then drain.

Grind the ginger, curry leaves and peppers in a blender. Add to the cabbage in a large bowl and mix lightly.

Heat the oil in a pan, add a pinch of Asafetida, cabbage already with spices, carrot, and celery. Leave in the pan for 3 minutes until the vegetables soften a little but are still crunchy.

Mix with quinoa and olives and add dressing to taste. 

Garnish with walnuts, parsley, and/or mint.