Quinoa Tabbouleh

Quinoa Tabbouleh

Quinoa Tabbouleh is one of my favorite salads. It's easy to make and to make ahead. Try it with chicken or some grilled lamb.

Serves 4 persons. 

Ingredients:

Quinoa:

• 200 g quinoa
• 4,5 dl water
• salt (to taste)

Salad:

• 300 g corn (fresh when in season)
• 10 small scallions
• 1/2 english cucumber
• 250 g cherry tomatoes
• italian parsley

Dressing: 

• 3 tablespoons lemon juice
• 2 teaspoons olive oil
• 1 garlic clove
• 1 teaspoon cumin
• cayenne pepper
• salt

Directions:

Rinse the quinoa. Bring quinoa and the water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and add salt to taste. Let the quinoa stand, covered, for 5 minutes. If any more water remains, drain it. Let the quinoa cool.

Cook the corn and cut it of the cob, if you use fresh corn. Set aside to cool.

Whisk lemon juice with cumin, garlic and oil. Season with salt and cayenne pepper to taste.

Chop the scallions, cucumber and tomatoes.  Mix it in with the quinoa, and drizzle the dressing over.

Enjoy. 

Fennel salad

Fennel salad

Fennel salad - who comes up with things like this?

One of my danish friends gave me a book on salads by Claus Meyer called Salatværksted (Salad workshop). A great book with salads for every season. One of the first I had to try was this Fennel Salad. It's light, crispy and phenomenal with Salmon. What it lacks in color, it has tenfolds in taste.

• 4 small or 2 medium fennels

Dressing: 

• 1/4 cup Lemon juice
• 1/4 cup Olive oil
• 1/2 teaspoon Garlic (finely chopped)
• 2 tablespoons Sugar
• Salt 
• Pepper (freshly ground)

Direction:

Wash the fennels, cut it very thin on a mandolin. Put the fennel slices in ice cold water. 

Thinly sliced fennel and the dressing.

Mix the ingredients for the dressing, season with salt and pepper.

Drain and wipe the fennels dry with kitchen towel. Mix the fennel with the dressing and season with salt and pepper.

Enjoy