Green Quinoa Tabbouleh
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Date: 2019-07-25
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Comments and reviews: 10
Randa Sbeity
That was good Taboule is like number 1 salad we make at home. I never thought of it as an herb salad I like your perspective on it and how you dynamically substituted ingredients based on their purpose. Like the main thing is the herbs (and u added tarragon which I never had in tabouli so I'll have to try it. The filler is a grain and u chose a healthy option (sounds great to me. The dressing is interresting. I was waiting for you to explain the cooked herbs part and when you did it made sense. My favorite part of the traditional tabouli is the broth (all the liquids from the veggies and dressing at the bottom of the bowl specially from leftover tabouli); I drink it. It's a thing in our family. Who wants zoum el tabouli my mom would ask when the bowl is empty. So I wonder if I would like the zoum of your tabouli. I'll have to make it to know
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That was good Taboule is like number 1 salad we make at home. I never thought of it as an herb salad I like your perspective on it and how you dynamically substituted ingredients based on their purpose. Like the main thing is the herbs (and u added tarragon which I never had in tabouli so I'll have to try it. The filler is a grain and u chose a healthy option (sounds great to me. The dressing is interresting. I was waiting for you to explain the cooked herbs part and when you did it made sense. My favorite part of the traditional tabouli is the broth (all the liquids from the veggies and dressing at the bottom of the bowl specially from leftover tabouli); I drink it. It's a thing in our family. Who wants zoum el tabouli my mom would ask when the bowl is empty. So I wonder if I would like the zoum of your tabouli. I'll have to make it to know
reply
just tired
Real extra-virgin olive oil is not golden in color. Stop buying fake shit. Extra-virgin means the first, (earliest, harvest of olives when they are still green and produce less oil. That's why it's usually green tinted in color and has a much stronger flavor profile than regular olive oil. Most shit is just falsely labeled and bottled mixed blends with perfumes added to make it smell stronger in some cases.
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Real extra-virgin olive oil is not golden in color. Stop buying fake shit. Extra-virgin means the first, (earliest, harvest of olives when they are still green and produce less oil. That's why it's usually green tinted in color and has a much stronger flavor profile than regular olive oil. Most shit is just falsely labeled and bottled mixed blends with perfumes added to make it smell stronger in some cases.
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Larisa El-Netanany
Chef John - thank you so much. I knew you wouldnt let me down - and you came right on time for PassoverI decided to accessorize mine with pine nuts and pecans, and replace the targon which one of us dislikes with fresh spinach - which maybe makes it a different dish - but hey, like you say - I decided that I should be after all the Cheff John of whatever I decide put on
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Chef John - thank you so much. I knew you wouldnt let me down - and you came right on time for PassoverI decided to accessorize mine with pine nuts and pecans, and replace the targon which one of us dislikes with fresh spinach - which maybe makes it a different dish - but hey, like you say - I decided that I should be after all the Cheff John of whatever I decide put on
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Leo Baasch
I'm wondering if the cayenne pepper we get here in South Africa is a little hotter then yours because even a tiny pinch in my food tends to throw the whole thing off balance on the heat spectrum. Don't get me wrong I love spicy food. Just that I find I have to be quite light with my cayenne if I just want to lift the flavours.
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I'm wondering if the cayenne pepper we get here in South Africa is a little hotter then yours because even a tiny pinch in my food tends to throw the whole thing off balance on the heat spectrum. Don't get me wrong I love spicy food. Just that I find I have to be quite light with my cayenne if I just want to lift the flavours.
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Vince Latello
Love your videos. Tabbouleh is finely chopped continental parsley, mint, shallots, diced tomatoes, salt, lemon juice, olive oil and a little borghul (cracked wheat. You can sub the borghul for quinoa. This dish does looks good, but it ain't close to tabbouleh. It's quinoa n herb. Take no offence
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Love your videos. Tabbouleh is finely chopped continental parsley, mint, shallots, diced tomatoes, salt, lemon juice, olive oil and a little borghul (cracked wheat. You can sub the borghul for quinoa. This dish does looks good, but it ain't close to tabbouleh. It's quinoa n herb. Take no offence
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Beth Kravitz
This looks delicious Chef John, I just want to say thank you. Your videos truly make my day everytime I watch. I am a big time train commuter and 9-5er in downtown Chicago and as a foodie, your videos always bring a smile to my face after a rough day. Looking forward to more
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This looks delicious Chef John, I just want to say thank you. Your videos truly make my day everytime I watch. I am a big time train commuter and 9-5er in downtown Chicago and as a foodie, your videos always bring a smile to my face after a rough day. Looking forward to more
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James Dooling
I used to make fun of people who said Keen-Wah. because my great grandmother was the step-daughter to a modern Comanche. This was called Kee-no-Ah. Now, when you use the traditional pronunciation, hippies giggle at you. It means grass meal. But who am I? Keen-Wah it is.
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I used to make fun of people who said Keen-Wah. because my great grandmother was the step-daughter to a modern Comanche. This was called Kee-no-Ah. Now, when you use the traditional pronunciation, hippies giggle at you. It means grass meal. But who am I? Keen-Wah it is.
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Porka Piggy
I've only ever tried the traditional Lebanese tabbouleh, but I think it's kind of cool when people have their own take on recipes. Good work, John; although if my grandmother saw this version of her favourite salad, she'd probably have thrown her clogs at you: D
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I've only ever tried the traditional Lebanese tabbouleh, but I think it's kind of cool when people have their own take on recipes. Good work, John; although if my grandmother saw this version of her favourite salad, she'd probably have thrown her clogs at you: D
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Shilag
I quite like the taste of quinoa, but I gave up on using it. I've tried many different brands, but despite washing and rinsing it thoroughly I always get to crunch on more than one grains of sand. I prefer every bite of my food not to be a game of russian roulette.
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I quite like the taste of quinoa, but I gave up on using it. I've tried many different brands, but despite washing and rinsing it thoroughly I always get to crunch on more than one grains of sand. I prefer every bite of my food not to be a game of russian roulette.
reply
Phillip Ech
I love quinoa It's an excellent source of protein/amino acids for vegans/vegetarians (which I am neither. It's nice to have a delicious, nutritious dish that can keep in the fridge for quite some time. You can eat it hot or cold; it's great all the same.
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I love quinoa It's an excellent source of protein/amino acids for vegans/vegetarians (which I am neither. It's nice to have a delicious, nutritious dish that can keep in the fridge for quite some time. You can eat it hot or cold; it's great all the same.
reply
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