Chef Râ€‹oger Surpin’s Quinoa Tabbouleh
Domaine Hudson Wine Bar & Eatery in Wilmington
2 cups of dry quinoa
Toast quinoa in a dry pan until it’s aromatic. Add the water and bring to a simmer until quinoa has absorbed the water and become tender. Turn off the heat and let cool.
Toss all remaining ingredients together in a bowl. Add the cooled quinoa, and salt and pepper the salad to taste. Let it sit for about an hour before serving. (serves 8)
Tabbouleh is a Middle East salad typically made with bulgur. Some use couscous instead. Surpin opts for quinoa, which boosts the calcium and protein, making it a great dish for vegetarians.