“This cool and refreshing salad has the consistency of a chunky salsa, but without the heat. Top-notch summer corn will supply plenty of sweetness without sugar.

16 August 2013 – It makes a lot of Fatoush! It takes a while to do all the chopping but the result was defintely worth it. Start off with about 1/2 cup of olive oil, I thought the 3/4 cup was a bit much. Don’t have sumac? Use a little lemon zest instead. I used a little (about 1/2 tsp of the Turkish seasoning that has sumac in it). Don’t have pomegranate molasses? Use a combination of balsamic and raspberry vinegars.
If you can, get feta that is barrel aged from sheep’s milk.

PermaLink at: http://muffintalk.wordpress.com/2012/09/12/green-white-gazpacho/

Permalink: http://nancycreative.com/2012/04/24/tabouleh-salad-from-quinoa-cuisine/

A staple of Middle Eastern cuisine, this salad is a natural use for quinoa. Substitute red quinoa to add a nutty quality to the salad, or use black quinoa for a great contrast of color.