Friday, 16 November 2012

Quinoa Tabbouleh with Smoky Eggplant Dip

Tabbouleh is a classic Middle Eastern salad normally made with burghul but quinoa works just as well and extremely healthy too. This beautiful vivid green salad is very easy to make, full of healthy ingredients and it's packed with interesting flavours and textures.

400g eggplant
1 tbsp thick Greek-style yoghurt
2 tbsp lemon juice
2 tbsp olive oil, plus extra for brushing
sea salt and cracked black pepper
2 large Lebanese breads
100g quinoa
180ml water
2 tomatoes, seeded and chopped
1 small Lebanese cucumber, peeled, seeded and chopped
1 spring onion, sliced
2 cups parsley leaves, chopped
1/4 cup mint leaves, chopped

Preheat a barbecue grill on high. Cook eggplant for 30 minutes, turning regularly. Cool and remove skin. Place flesh in a processor with yoghurt, 1 tbsp lemon juice, 1 tbsp olive oil, salt and pepper. Process until smooth.
Brush breads with olive oil and chargrill for 1 minute each side. Set aside.
Place quinoa and water in a pan and soak for 15 minutes. Place on high heat and bring to boil. Reduce heat. Cook, covered, for 15 minutes. Allow to cool. Place in a bowl with tomato, cucumber, onion, parsley, mint, remaining juice and oil, salt and pepper. Toss to combine. Spread bread with eggplant. Top with tabbouleh.

Recipe from Donna Hay Magazine

1 comment:

  1. The cooking of quinoa continues to challenge me but your dip sounds WONDERFUL!