Quinoa, celery heart and pea tabouli


You'll need

6 ripe tomatoes, scored 100 gm mixed quinoa (see note) 175 gm (1 cup) drained canned chickpeas (see note) 1 celery heart, finely chopped 120 gm (1 cup) frozen peas, defrosted ½ Spanish onion, finely chopped 1 small bunch spring onions, thinly sliced 1 cup (firmly packed) flat-leaf parsley, finely chopped 1 cup (firmly packed) mint, thinly sliced 2 lemons, juice only 1 lemon, rind only, removed with a peeler, very thinly sliced 1 tbsp olive oil

Method

  • 01
  • Cook quinoa in a saucepan of lightly salted boiling water until just tender (5-6 minutes). Drain, rinse under cold running water and drain well.
  • 02
  • Meanwhile, blanch tomatoes in boiling water until skins burst (30 seconds-1 minute), then refresh, drain, peel, coarsely chop, transfer to a large bowl. Add quinoa and remaining ingredients, season to taste and serve.
Note Mixed quinoa is available from select delicatessens. If unavailable, substitute plain, black or red quinoa. If you have time, soak and cook your own dried chickpeas for better texture.

This recipe is from the February 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool