Curried Apple Tabbouleh

December 8, 2016

A completely non traditional tabbouleh recipe, I love the idea of fragrant Indian spices with the sweet apple, fluffy quinoa and fresh veggies. Feel free to make any substitutions that work for you (bulgur instead of quinoa, pears instead of apples - its all good). 

 

 

Curried Apple Tabbouleh

 

Curried Apples

1apple, chopped small

2 tsp apple cider vinegar 

2 tsp maple syrup

1/2 tsp curry powder (unless you don't love curry or the curry you have is spicy, then reduce to 1/4 tsp)

2 tsp water

 

In a saucepan, whisk together the vinegar, honey, water and curry powder until bubbling. Be careful not to burn! Add apples and mix well to coat. Cook about 5 minutes to soften then shut off and let cool. 

 

2 cups quinoa, cooked

2 carrots, grated

curried apples

handful toasted pine nuts

1/2 c parsley, chopped

1/2c mint leaves, chopped

2-3 scallions, chopped

 

Dressing

1/4c apple cider vinegar 

1 lemon squeezed

1/2 c neutral oil (I don't like olive oil in my tabouleh, the flavor is too overpowering). 

1/4tsp curry powder

1/2 tsp dried mint

1 tsp sumac

salt, to taste

 

Mix everything together and toss with dressing (you may not need to use it all)

 

 

 

 

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