I made this for the same baby shower but this recipe deserves a posting of it’s own. Sami Tamimi (who follows me on Instagram, thank you very much) and his business partner Yotam Ottolenghi are sort of like rock stars of the culinary world. Palestinian and Israeli, they both hail from Jerusalem and have graced London with their delicious middle eastern recipes. My favorite cookbooks are by them: Plenty, Jerusalem and Ottolenghi. I don’t leave home without them. I used their recipe for Green Couscous as inspiration but have always made it with quinoa as I am not a huge couscous fan except when I had it in Israel where it was magical.
These pictures aren’t awesome but I forgot to take pictures of the steps with so much going on in my tiny kitchen.
Green Herb Quinoa (adapted from Ottolenghi’s Green Couscous)
- 1 cup dry quinoa
- 1 cup boiling water or vegetable stock
- 1 small onion or shallot, thinly sliced
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cumin
Herb Paste (any greens / herbs you have on hand)
- 3 scallions roughly chopped
- 1/2 cup basil
- 1/2 cup parsely
- 1/2 cup arugula
- 1/8 cup thyme
- 4 leaves of sage
- 6 Tbsp olive oil
To Fold In
- 1/2 cup unsalted pistachios, toasted and coarsely chopped
- 1/8 cup of walnuts
- 2 scallions, finely sliced
- 1 fresh green chile, such as jalapeño, finely sliced
- 1 1/2 cups arugula leaves, chopped
- 1/2 cup dried apricots for a sweet touch
Boil 2 cups of water with a pinch of salt
Add 1 cup of rinsed quinoa to boiling water. Cover, bring down heat to medium-low and simmer for 20-25 minutes until quinoa uncurls.
Take quinoa off the heat source and let stand, covered.
While quinoa cooks, Mix ingredients for herb paste in a food processor (consistency should be more runny than pesto). Set aside.
Meanwhile, heat olive oil over medium heat and add onion; cook, stirring, until golden and soft. Add salt and cumin; stir to combine. Remove from heat and let cool slightly.
Transfer cooked quinoa to a large bowl. Stir in herb paste, using a fork to fluff. Add onion mixture, pistachios, additional scallions, chile, and arugula; gently mix to combine. Add salt as necessary. Serve at room temperature.