Hi All,
After Jean and Kris posted their request for tofu recipes, I thought I might pass on my grain salad recipe. These kind of salads are a great way to use the bounty of herbs from your garden.
Quinoa/Barley Tabouleh
Traditional tabouleh is made with bulgar wheat, cracker or whole. (Modern couscous is actually a pasta) I like to mix and match grains for different taboulehs and this one is high in protein and fiber.
DRESSING:
Zest and juice 1 lemon (or 2) to get about 1/4 cup of juice
equal amount of olive oil
half a teaspoon of salt (you always need a bit of salt with grains)
2 cups each loosely packed parsley and spearmint leaves - can use tender stems.
Optional: 2 scallions very finely slivered; 1 spring of oregano leaves only.
Mix juice, oil and salt, shake well in a small jar and set aside.
Finely mince all herbs OR see fast herb prep note below. Set aside.
GRAINS:
1 cup of barley
1 cup of quinoa (rinse well in cold water and allow to drain)
Bring 4 and a half cups of salted water to boil. Add barley, stir, reduce heat, cover and cook barley for 28 minutes. Add quinoa, stir, recover and cook for 12 minutes longer. Add additional hot water if the grains are getting too dry before finishing. The water should all be absorbed by the end of 40 minutes. Remove from heat. Let sit for 5minutes. Stir about a tablespoon of olive oil into the hot grains to keep them from sticking together. You can dress the grains while hot,but I like to allow them to cool completely - takes about 35 minutes, fluffing occasionally. Spread the drained herbs on top of the grains. Give the dressing a good shake and pour over and gently fold in the herbs and dressing with the grains.
Serve and enjoy this complete meal with a glass of apple juice with a sprig of spearmint to give sparkle to the juice.
FAST HERB PREPARATION: In a blender place the herbs and enough water to cover the herbs by about 2 inches. Blend on high for 10-15 seconds- immediately drain in fine mesh strainer. Keep the drained herb-enriched water for making soup.
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