Traditionally tabouli salad is made with bulgur wheat, and thus is not a good choice for you if you are gluten-intolerant or have celiac. I like to use quinoa, which is technically a seed, not a grain, so you can enjoy it if you are grain-free!. Not only is quinoa delish, but it’s also high in protein and rich in Vitamin E. In the video above I teach you not only how to make this amazing tabouli variation, but how to cook quinoa, too!
BTW this dish is the classic companion to hummus, another of my favorite Mediterranean Middle Eastern dishes.
- 2 cup of cooked quinoa
- 1/2 cup of cherry tomatoes, cut in half (omit if you are nightshade free)
- 1/2 cup chopped parsley
- 1 cup of chopped cucumber (double the cucumber if you’ve omitted the tomatoes)
- 1/2 tsp. salt (you can adjust salt to taste)
- 1/4 cup lemon juice
- 1 clove of minced garlic
- 1/4 cup olive oil
Cook the quinoa:
- Rinse 1 cup of uncooked quinoa in a fine-mesh strainer under cold running water for 2 minutes to remove the ‘soapy’ outer layer
- Add it to a pot along with 2 cups of cold water
- Cover the pot and bring to a simmer on high heat, then reduce heat to the lowest setting and simmer covered for 15 minutes
- Turn off heat and let sit covered for another 10 minutes
- Remove cover, fluff gently with a fork, and let the quinoa cool while you prepare the other ingredients
- Combine all of the ingredients in a serving bowl and gently mix
- Chill for about an hour or until just cool (not cold)
Altogether it takes about 90 minutes to prepare quinoa tabouli, including cooling time.This recipe should serve 4. You’ll want leftovers, I promise, so make extra!