January 7, 2014

Quinoa Raw Mango Tabbouleh

If I have to pick a favorite cuisine other than my own, that will have to be Mediterranean. They use of a lot of fresh veggies, mix of flavors, good fats,  nuts and legumes, and above all the flexibility in which you can tweak a Mediterranean recipe makes it my number one choice any day. This recipe has mild Indian flavors from raw mango, green chilly and cilantro. The mix of two kinds of quinoa makes it a gluten free alternative to the regular wheat based Tabbouleh. I use all the optional ingredients and make it enough quantity for the two of us to have it as a nutritious main meal salad for a weekday lunch. As always, try to use as much organic ingredients as possible. 

  • Quinoa -1 cup ( Soaked overnight) (I use half red and half white for a more nutty texture)
  • Yellow onion - 1 medium 
  • Raw mango - 1 medium
  • English cucumber  - 1
  • Herbs (cilantro/dill/fennel leaves) - as much as you wish *
  • Green chilly - 2-3 (as per your spice level) 
  • Apple cider vinegar - 1 Tbs.
  • EV Olive oil - 3 Tbs.
  • Sea salt and pepper - as per taste
  • Pomegranate arils (optional) - a handful
  • Raisins/ goji berries ( optional) - a handful - soaked for 30 minutes
  • Sunflower seeds - (optional) - a handful - soaked for 30 minutes.

  • Soak raisins/goji berries/sunflower seeds if using. 
  • Chop onion and toss with apple cider vinegar and a tablespoon if olive oil and keep aside for 30 minutes or so.
  • Drain and rinse quinoa well and cook with a cup of water. Let it cool.
  • Peel the mango skin, remove pit and chop into small slices.
  • Chop the cucumber, green chilly and herbs.
  • Toss everything together and add remaining olive oil, salt and pepper.

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