Red Quinoa Tabbouleh with Labne
Published January 1, 2016
I was never much of a quinoa fan until I tried the red quinoa salad at Mish Mish in Montclair, New Jersey. I fell in love with the salad and have been re-creating my own version ever since. This is a refreshing and yet hearty salad to serve as a side dish.
Ingredients:
1 cup red quinoa
1 teaspoon olive oil
water
8 ounces labne
1 large English cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
1 large beefsteak or Jersey tomato (diced), or pint cherry tomatoes (halved)
juice of 1/2 lemon plus 2 teaspoons zest
1/4 cup chopped flat leaf parsley
1/4 cup chopped fresh mint
salt and pepper to taste
additional extra virgin olive oil
Preparation:
Rinse quinoa well.
Place quinoa and 1 1/4 cups water, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper into a small pot. Bring to a boil and then reduce heat to low for 10 minutes. Remove from heat, fluff with a fork and cover again for another 5-10 minutes.
Mix quinoa with cucumbers, tomatoes, lemon juice and zest, mint, parsley, and salt and pepper to taste. This step can be prepared a day ahead and placed in the fridge.
When ready to serve, spread labne all over A large plate. Top labne with the quinoa tabbouleh. Drizzle with additional good-quality olive oil and an extra squeeze of lemon juice. Serve immediately.