I’ve always loved revitalizing leftovers; if we’re being completely honest, some things are just better the second time around especially after sitting in the fridge for a day or so when the flavours have had time to really come together.This dish started with some leftover tabbouleh salad and then after adding in some more leftovers, it turned into a super hearty and nourishing meal instead. Don’t you love when that happens?
1/2 cup prepared tabbouleh salad
1/4 cup cooked quinoa
1/4 cup canned chickpeas, drained
2 tablespoons ghee
small handful dried cranberries
1 clove garlic, crushed and chopped
1/2 tsp shaved fresh ginger
3 sprigs fresh thyme
chopped escallion for garnish
3 tablespoons chopped peanuts
1/4 white onion, thinly sliced
1/4 cup button mushrooms, quartered
1 large egg yolk
1 1/2 tsp Maldon salt
I started with about 1/2 a cup of leftover tabbouleh; you can make this from scratch or pick up a box or bag of the prepackaged stuff from the supermarket, you find it in your pasta/rice isle. Tabbouleh is a middle eastern salad based on bulgar wheat with lots of parsley, onions, tomato and lemon juice. Usually served cold, I also really enjoy it warm, minus the tomatoes.
To my tabbouleh I also add 1/4 cup plain, cooked quinoa. I LOVE quinoa and will eat it for every meal of the day. Yes, quinoa dessert recipes to come! This adds some extra protein to the meal without the carb bulk, plus I really love the texture that comes with quinoa as well. Just before my quinoa is finished cooking, I stir in the dried cranberries; they add a pop of sweetness and texture that I really enjoy in this otherwise hearty and very earthy dish. Squeeze the lemon over the tabbouleh, quinoa and cranberry mixture and set aside.
I started off pan roasting the mushrooms in a teaspoon of ghee, a clarified butter that’s more easily digested that other butters, richer in vitamins and has a much higher smoke point that regular butter.
To the ghee and mushrooms, I added a tsp of freshly shaved ginger, a chopped, crushed garlic clove and a sprinkling of salt and fresh cracked black pepper.
Mushrooms take time and need to be left alone to develop that beautiful golden brown colour and texture.
Restrain yourself and don’t mess with them too often but don’t leave them alone either, mushrooms can go from golden to burnt beyond hope in a nanosecond.
To the mushrooms I add (more) chopped garlic, onion, sprigs of fresh thyme and about 1/4 cup of canned chickpeas, drained. Allow the chickpeas to sit undisturbed for a minute or so before stirring. The chickpeas will “pop” as the skins start to crisp up so be careful.
Allow the onions to go soft and lightly browned and the chickpeas should be crisping and toasty, browned up as well.
Lightly toast the chopped peanuts in the same pan, just until fragrant.
Combine the mushrooms and chickpeas with the tabbouleh and quinoa mix and garnish with the peanuts and chopped escallion.
We could leave this right here and it would be hearty, filing and completely wonderful, but it wouldn’t be me. Remember that egg yolk in the ingredients list?
Gently nestle your super sexy egg yolk in the middle of the whole shebang, season with flecks of Maldon salt and stop to admire this beautiful creation…
I’m a firm believer in adding an egg yolk to everything and making it better. The rich, almost cheesy sauce that it creates, while super simple, is also incredibly satisfying. Yes an egg yolk, yes raw.
There you have it, super tabbouleh, quinoa, mushroom & chickpea bowl. With an egg yolk.