The toasted quinoa has game changing crunch value, plus it’s delicious AND it’s good for you. A win win all around.
I have replaced the traditional bulgur/cracked wheat usually found in tabouleh’s for crispy quinoa in this chopped herb salad situation as a perfect Passover side, salad or lunch. With spring onions that roast while the quinoa toasts this is a great way to batch cook your quinoa in advance and then toast and chop as and when you need when the time is right.
There’s a high probability that you will become completely addicted to this roasted quinoa. Don’y only use it on this salad………it’s a fantastic replacement for breadcrumbs and also over roasted or braised veg. Use it wherever and whenever you just feel you need a little crunch.
Roasted Quinoa Tabouleh-ish Chopped Salad
4-6
servings30
minutes30
minutesThe quinoa can be both cooked and roasted in advance at different times if you are planning ahead, or simply looking for a great way to use up leftovers from the day before.
Ingredients
- Quinoa
180g (1 cup) quinoa
1 tsp kosher salt
1 fresh bay leaf
1/2 lemon
- For the Roasted Quinoa & Spring Onions
1 batch cooked quinoa (method below)
A bunch (4-5) spring onions
1 tbsp olive oil
A good pinch of salt
- For the Salad
2-3 baby/Persian cucumbers, chopped
4 radishes, chopped
1/2 kohlrabi, chopped
1/2 bunch dill, chopped
1/2 bunch parsley, chopped
1/2 bunch mint, chopped
1/ bunch of coriander, chopped
Or any combination of soft herbs, rocket or gem lettuce if you are short
4-5 dates, chopped
Pomegranate seeds if you have some to hand
- For the Dressing:
A good glug of olive oil
Juice of 1-2 limes
1/2 tsp sumac for extra punch
A two finger pinch of Malden salt
Directions
- Cook the quinoa (this can be made ahead).
Rinse well in a fine mesh sieve under cold water, drain by shaking goff any excess water and toast in a shallow pan on medium heat until dry and fragrant. Add 500ml (2 cups) water and a good pinch of salt. Bring to the boil, add the bay leaf and the lemon cut side down, cover tightly with a lid and cook for 20 minutes. Turn off the heat and allow to rest for a few minutes. DO NOT LIFT THE LID AT ANY TIME, trust the absorption process I promise it works. If you lift the lid you release the all important steam that fluffs the grains.
If you are going to toast your quinoa straight away, once it has rested for a few minutes, tip onto a rimmed baking sheet, spread it out into one layer and allow to cool. - When you are ready to roast your quinoa, tip the cooked batch onto a baking sheet, drizzle with a little olive oil, a good pinch of salt and toast in a 200ºC oven for 20-25 minutes until golden and crispy, stirring intermittently.
- While the quinoa is toasting, trim the spring onions and place on a sheet pan with a drizzle of olive oil and a pinch of salt and pop in the oven for 15-20 minutes, turning half way though until roasted but still retaining their colour.
- Chop all the salad ingredients and the roasted spring onions and add to a bowl. Add the toasted quinoa and dress with the olive oil, lime juice and sumac if you have some to hand.
- Whatever you do, don’t keep this recipe only for Passover, this is an all year around treat.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
