Name: The Agrarian Kitchen’s quinoa tabbouleh
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 100 gm (½ cup) quinoa, soaked for 1 hour; 2 tomatoes, cut into 1cm pieces; 1 red onion, finely chopped; 60 ml (¼ cup) lemon juice; 3 cups (firmly packed) flat-leaf parsley leaves, coarsely chopped; 1 cup (firmly packed) mint leaves, coarsely chopped; 2 tsp ground allspice; 2 tsp baharat (see recipe below); 80 ml (⅓ cup) extra-virgin olive oil; Baharat; 2 tsp cumin seeds; 1 tsp black peppercorns; 1 tsp coriander seeds; 1 tsp cardamom pods, seeds removed; 1 cinnamon quill, roughly broken; ½ tsp whole cloves; ½ tsp ground allspice; ½ nutmeg, finely grated

“This recipe is a twist on an Ottolenghi recipe I like to make,” says Dunn. “Using quinoa is my addition. It’s a great way to make a gluten-free version. I also like to steam quinoa, as it leaves it lighter and more fluffy than boiling,” says chef Rodney Dunn.

Ingredients

100 gm (½ cup) quinoa, soaked for 1 hour

2 tomatoes, cut into 1cm pieces

1 red onion, finely chopped

60 ml (¼ cup) lemon juice

3 cups (firmly packed) flat-leaf parsley leaves, coarsely chopped

1 cup (firmly packed) mint leaves, coarsely chopped

2 tsp ground allspice

2 tsp baharat (see recipe below)

80 ml (⅓ cup) extra-virgin olive oil

Baharat

2 tsp cumin seeds

1 tsp black peppercorns

1 tsp coriander seeds

1 tsp cardamom pods, seeds removed

1 cinnamon quill, roughly broken

½ tsp whole cloves

½ tsp ground allspice

½ nutmeg, finely grated

Method

For baharat, grind spices in a spice grinder or with a pestle and mortar to a fine powder. Store in a sealed jar for up to 2 months. Makes ¼ cup.

Drain and rinse quinoa, then steam, covered, in a muslin-lined steamer over a saucepan of gently simmering water until tender (10-12 minutes).

Combine tomato in a large bowl with quinoa, onion, lemon juice, herbs, baharat and oil. Season to taste. Serve with lamb kofta and oregano and garlic flat breads.

Photography by Alicia Taylor

Styling by Lee Blaylock Food Stylist

Lee Blaylock is a distinguished Melbourne-based food and prop stylist with an impressive tenure spanning over 18 years in the industry. Her culinary journey began as a professional chef, a passion nurtured during cherished childhood moments spent podding peas with her Nana, fishing with her Popa, and savouring fresh strawberries on white bread for breakfast. But perhaps her ultimate weakness lies in ice-cream — lots of it. Lee's artistic flair has graced the pages of publications such as Gourmet Traveller, Country Style and Coles Magazine. Her expertise extends to contributing to notable cookbooks published by Murdoch Books, Hardie Grant, Penguin, and Pan Macmillan. These collaborations feature esteemed chefs and personalities, including Andrew McConnell, Troy Wheeler of Meatsmith, Rosheen Kaul, Dave Verheul, Jo Barrett, Matt Stone, Lune Croissanterie’s Kate Reid, George Calombaris, Stephanie Alexander, Analiese Gregory, Tobie Puttock, Benjamin Cooper of Chin Chin, Michael James, Emelia Jackson, Luke Hines, Matt Preston, and many more. Lee also extends her expertise to advertising campaigns, collaborating with renowned brands such as Chandon, Coles, Kitchen Warehouse, Peters Drumstick, Sirena Tuna, Mainland Cheese, Brown Brothers, Tupperware, De Bortoli, Mad Mex, Cobram Estate, Kettle Chips, and numerous others. Her creative vision and meticulous attention to detail bring these campaigns to life, capturing the essence of each brand with authenticity and flair.

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Styling by Rodney Dunn

Ingredients

Method

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