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1
*Aarti's Note: I chop the parsley and the mint by hand.
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2
You can use a food processor if you like, but I find it doesn't chop the leaves as uniformly, and has a tendency to turn them into a wet puree rather than tiny, crunchy little bites.
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3
Bring 1 cup of water to a boil in a small saucepan.
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4
Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop.
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5
I use Recipe #16399.
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After toasting, pour the quinoa into the boiling water, taking care that the pot doesn't boil over!
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Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes.
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8
Remove it from the heat and allow to cool.
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9
Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.
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10
Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl.
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11
Pour the dressing over the salad and toss to coat.
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12
Taste for seasoning, and let sit for about 5 minutes before you serve.
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13
(This tastes even better the next day!
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14
).
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15
Another way to serve it is with the tabbouleh in the center of a platter encircled with endive or romaine leaves to scoop it up.
