Quinoa Tabbouleh

Noelle says of her reinterpretation of the classic Lebanese parsley salad, “Once you make this homemade, it’s hard to buy it again!” She replaces the traditional bulgur with high-protein quinoa, but, if you’d like to cleave to the original, just use ½ cup fi ne bulgur, briefly soaked in cool water and drained.

  • 1 cup quinoa
  • leaves of 1 or 2 large bunches of parsley, minced (4 or 5 cups)
  • 4-5 scallions, minced
  • ¼ cup mint leaves, minced
  • juice of 1 lemon
  • cup extra-virgin olive oil
  • 1 tomato and/or 1 cucumber, seeded and minced
  • sea salt and freshly ground black pepper, to taste

In a saucepan, bring 4 cups of water and ½ teaspoon salt to a boil. Meanwhile rinse quinoa in a bowl of cool water, rubbing the grains together with your fi ngers. Drain in sieve and rinse again. Boil rinsed quinoa about 15 minutes. It should have a bit of bite left. Drain in sieve, and let cool. Mix in the rest of the ingredients and keep cool. Best eaten within a few hours.

Serves 4.

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