Oxeye daisy (Leucanthemum vulgare) is one of the most delicious and uniquely flavoured wild herb-vegetables that I use in the kitchen. Savoury, herby and all things delicious I chanced upon the idea for this recipe whilst mulling over how to make a tabbouleh without the usual bulgur wheat.
Also, I had been taught by a middle eastern friend that the regular tabbouleh you find in restaurants and in shops and supermarkets is a pale comparison to the green-laden recipe that is the traditional way to make tabbouleh.
Rather than have a smattering of green matter, the traditional loads up on the green matter and cuts way down on the bulgur. But having friends who are gluten-free, and not being too big a fan of wheat at the best of times myself, I decided to replace it with quinoa. Note: There have been reports that quinoa is not good for celiacs or people who are gluten intolerant, however, a recent study suggests otherwise.
- ½ cup of cooked quinoa
- 1 handful of chopped parsley
- 1 handful of chopped oxeye daisy leaves
- ¼ cup of chopped fresh mint leaves
- 4 medium tomatoes chopped
- ¼ cup of light olive oil
- 1 lemon (juiced)
- ½ tsp sea salt
- 1 garlic clove (chopped finely)
- When quinoa is cold, place into a bowl.
- Next add the chopped parsley, oxeye daisy leaves, mint and garlic. Mix thoroughly and allow to sit for 30 minutes or until ready to serve.
- Just before serving add the tomatoes, olive oil, lemon juice and sea salt. Mix thoroughly, and allow to sit for 15 minutes then serve.