Quinoa-spinach-hibiscus Tabouli
As a watercolorist, I am a purist and believe in saving the white of the paper without the use of masking fluids or tape. I am equally-sensitive about certain traditional foods, and it seems a bit wrong to call this, “tabouli,” just because it looks like tabouli! I welcome suggestions for a better name!
Whatever we call it, this recipe uses quinoa instead of wheat and is a much-better choice for diabetics or people with wheat sensitivities. (When using fresh flowers, always be sure that they have not been treated with pesticides!)
This is so easy!
(Faux Tabouli?!)
INGREDIENTS: 2 cups quinoa, 1 large onion, 2 tomatoes, fresh garlic, fresh lemon, chopped fresh spinach, parsley, mint (optional) and green onion tops.
Wash the quinoa well; while rinsing, scrub the seeds together until the water is no longer cloudy. Set aside to drain.
Dice and saute an onion (or two) in a small amount of cooking oil over low – medium heat. Remove/reserve the sauteed onions and add the quinoa to the onion-seasoned skillet.
Slightly ‘toast’ the quinoa over low to medium heat for five minutes – just enough to enhance its flavor. Stir often. Add one large minced garlic clove while toasting.
Transfer the quinoa to a medium pot and barely cover the seeds with water. (Less than 2 parts water to 1 part quinoa.) Add salt to taste. Stir occasionally on low heat until the water has almost evaporated. (5 minutes or a little longer.) Fold in the onion and stir. Add two chopped tomatoes and the juice of one or two lemons.
The quinoa should be slightly crunchy and not overcooked. If necessary, add a bit more water to keep the mixture from sticking to the pan.
Add the chopped spinach and a little more water (2 – 3 Tablespoons) to steam the spinach for a minute or two, depending on variety. A delicate and tender leaf only needs the heat of the already-cooked quinoa. A tough leaf might need several minutes of cooking. The spinach should stay bright green.
Add chopped parsley, green onion tops, chopped unopened hibiscus buds and fresh mint (optional).
Garnish and enjoy!
Z
Stunningly appealing. How about Quinouli?
Lovely idea for guests. I love quinoa but I’m lazy so usually cook it in my rice cooker. This looks more appealing, although here in Cuenca we would add more water because of the altitude. I’ll give this a try.
Thanks for the gorgeous idea. LT
Thank you for such positive feedback! “Quinouli!” But of course – thanks twice! You’ve earned a gold star!
This morning finds me considering ways to use the leftovers for Mediterranean -style breakfast. – saute onion, peppers and add leftovers, then grate cheese over that and well-beaten eggs for the top layer.. cooked w/a delicate touch.
Si! I’m hungry and that’s going to be breakfast!
Z
Makes me think of Zeebra Shots!
You made me laugh outloud! But of course it does! WE have two new items for your next visit: Maracu-yitas and Pisco-ritas. Have a great day, Zeebrita! Z
wow this is awesome!
Thank you! How great that someone’s “camote salad” search to this site prompted my own search that took me to yours! Your site has so much great information! Z
Pingback: “Quinouli” (Keen-oo-lee) Fritatta « Zeebra Designs & Destinations
Looks and sounds delicious but where do I find hibiscus buds in Wyoming?
You caught me off guard, and I laughed our loud! I’ve used dried hibiscus tea when I did not have a fresh supply, though it’s not a good substitute! Z
A painting on a plate!
I threw a fusion party sometime back, and this would have worked beautifully 🙂
The first part of your recipe is quite a bit like a south Indian dish known as ‘Uppma”. This is traditionally made with semolina, but I prefer using coarse corn meal or broken wheat for extra fibre. We do add curry leaves, and mustard seeds etc. but it is essentially the same. Adding spinach and the other tabouleh ingredients should enhance the flavour and nutritive value greatly! Thanks Z, i am always on the lookout for easy, one pot meals.
You are such a natural teacher and share a wealth of information in your posts and comments! You’re a rare jewel to all of us in cyberspace! Thanks for being you! Z
Aww, you are too kind Z.
I am known to get passionate about anything I enjoy, in real life as well. Is that why hubby thinks I talk too much, you think? 🙂
(a nice chuckle just burst forth from early-morning ecuador!) Z
Pingback: Q is for Quinoa! « Zeebra Designs & Destinations
I’m so glad you speak up at Nancy’s ~ I’d never have found you otherwise!
This looks, sounds and mind-tastes wonderful Am sending a link to myself for my recipes file ~ and coming around again!
Bright Blessings from Chicago-ish ~
Karen
Thank you as well! It’s great how easy it is to connect with like-minded people! I’m glad you liked the recipe; here in Ecuador, quinoa selss for $1.30-ish a bag! If no one else appreciates it, I certainly do!
Z