2 plum (Roma) tomatoes
1 shallot
1 clove garlic
1 lemon, zest and juice
2 tbsp. sherry vinegar
1/2 tsp. coriander
1/4 tsp. cumin
1/8 tsp. cayenne (optional)
Salt and pepper
1 tbsp. moringa powder
1 bunch curley parsley
Procedure
Gather ingredients.
To toast and cook the quinoa: Place the quinoa in a medium pot. Cover and cook over medium heat, 3-5 minutes, until quinoa “pops” and becomes aromatic. Add 2 cups of water to the quinoa. Cover, bring to a boil, and then reduce to a simmer. Simmer 10-12 minutes, until quinoa pops open. While the quinoa cooks, you can prepare the rest of your ingredients.
To finish the tabouleh, mince the shallot and garlic and in a medium bowl, combine the shallot and garlic with the sherry vinegar. Zest the lemon and add to the bowl. Juice the lemon into the bowl. Add the spices: moringa, salt, and pepper, to the bowl. Allow to sit until the quinoa is done cooking.
Seed and dice the tomatoes. Remove the stems of the parsley and roughly chop. When the quinoa is done cooking, remove the lid and fluff to let excess water steam off. Remove from heat and let cool. Add to the bowl with the shallot and spices. Add the tomatoes and parsley, and stir well to combine.
Serve chilled. This salad gets even better the next day.
Chef’s Tip: Use curly parsley for a milder, slightly sweeter flavor.
You can find many more yummy moringa recipes on our blog!
For help on Toasting Quinoa:
About the Author:
Katie is a Personal Chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. Outside of the kitchen, she is a Fitness Instructor for Equinox, with over 13 years experience in the fitness industry. For fun, she loves to travel, with her most recent travel involving 10 days of hiking in the Patagonia of Argentina and Chile. You can learn more about her and her recipes at: www.plants-rule.com
