Farro and Quinoa Tabbouleh

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

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.