Tabbouleh Salad With Marinated Artichokes Recipes

Steps:

• Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
• In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
• * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

Steps:

• In medium bowl, combine bulgur and boiling water; let stand 15-20 minutes or until bulgur has doubled in size and water has been absorbed.
• Drain artichoke hearts, reserving marinade in a small bowl; and cut in half. Add halved artichokes, tomato, onions, parsley and mint to bulgur. Add lemon juice and pepper to reserved marinade; mix well.
• Add marinade to bulgur mixture; toss gently to coat. Cover and refrigerate until serving time.

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Steps:

• MAKE THE MARINATED ARTICHOKES: Cut the stems off the artichokes. Place the stems and artichokes in a steamer basket set over 1 inch of simmering water. Cover and steam over moderate heat until the artichoke bottoms are tender when pierced with a knife, about 40 minutes. When cool enough to handle, pull the leaves off the artichokes and trim off any fibrous outer skin. Using a spoon, scrape out the hairy chokes. Quarter the artichoke bottoms. Peel the artichoke stems and cut them into 1/2-inch rounds.
• In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 40 seconds. Transfer to a spice grinder and let cool. Grind the cumin seeds to a powder and transfer to a large, shallow dish. Stir in the olive oil, vinegar and oregano and season with salt and pepper. Add the artichokes and coat well with the cumin marinade. Let stand at room temperature for 1 hour or refrigerate overnight.
• MAKE THE TABBOULEH AND SPINACH: In a large heatproof bowl, pour the boiling water over the bulgur. Cover and let stand until the water is absorbed and the bulgur is tender, about 40 minutes. Fluff with a fork. Stir in the olive oil, lemon juice, scallions, parsley, plum tomato and mint; season with salt and pepper. Cover and refrigerate for 1 hour, or until chilled.
• In a bowl, toss the cherry tomatoes with the spinach, feta and pine nuts. Spoon 2 tablespoons of the marinade from the artichokes over the salad and toss well; season with salt and pepper.
• Spoon the tabbouleh onto plates and surround with the artichokes. Top with the spinach salad and serve.