Farro and Quinoa Tabbouleh
Salads • Argentinian
Description
This is how chef John Smith prepares tabbouleh. Tabbouleh that can easily take center stage at a festive brunch. Cooked farro and quinoa are combined with pickled onions, spinach, a fragrant dressing, pomegranate, and raspberries. A recipe from chef John Smith.
Ingredients
- Spelt 5 oz
- Quinoa 5 oz
- Spinach 0 oz
- Spanish onions 0 oz
- Grapefruits 1 piece
- Raspberry leaves 5 oz
- Pomegranate Seeds to taste
- Butter 0 oz
- Garlic 4 cloves
- Olive Oil 5 fl oz
- Honey 2 spoons
- Lemon 1 piece
- Thyme 4 sprigs
- 9% Vinegar 5 fl oz
- Sugar 5 oz
- Salt to taste
Step-by-Step Guide
Step 1
For the pickled onions: mix vinegar, sugar, salt, and add 100 ml of water. Bring the mixture to a boil and then let it cool. Add thinly sliced red onions to the mixture. Let it sit for 20 minutes.
Step 2
For the dressing: mix the juice of one grapefruit with the juice of one lemon, olive oil, and honey. Whisk the mixture until well combined.
Step 3
Pour water over the spelt, so that it is two centimeters above the level of the grains. Cook for 20-25 minutes.
Step 4
Pour hot water over the quinoa in a ratio of 1:2, add whole garlic cloves, sprigs of thyme, butter, and salt. Cover the pot with a lid and simmer on low heat for 10–15 minutes. Remove the thyme and garlic from the cooked quinoa.
Step 5
Combine the quinoa with the cooked spelt, then add the spinach leaves, pickled onions, finely chopped parsley, pomegranate seeds, and dressing. Mix thoroughly.
Step 6
Garnish with fresh raspberries before serving.
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