Spring is here! Time to break out the lighter food fare including salads, fruit, and tabouli. If you haven’t tried tabouli, you’re missing out! It’s a major salad in Middle Eastern cuisine. The main components of tabouli are always the same: fresh parsley, mint, tomato, scallions, lemon juice, and oil. Traditionally, tabouli is made with bulgur, but we substituted it with quinoa for a gluten-free option.
1 cup uncooked quinoa
2 1/2 cups minced fresh flat-leaf parsley (about 2 large bunches)
3/4 cup minced fresh mint (1 small bunch)
2 fresh tomatoes
1/4 cup finely chopped scallions or onions
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice (or more to taste)
1. Rinse uncooked quinoa in cold water using a fine mesh strainer until the water runs clear. Drain.
2. Spread quinoa in the bottom of a skillet in an even layer. Turn heat to medium and let the quinoa heat up, stirring occasionally until the moisture is gone. Continue to cook the quinoa over medium heat.
3. Heat, stirring frequently, for 10-15 minutes until it begins to turn toasty and fragrant. The quinoa is ready when the seeds start to pop and turn golden brown. Remove from heat.
4. Pour quinoa into saucepan along with 2 cups of water. Bring to a boil, then reduce to a
simmer and cover the pan. Cook quinoa for 10-15 minutes until tender. Stir and let cool to room temperature.
5. Place minced fresh parsley and mint in a medium sized bowl.
6. Gently stir the cooked, cooled quinoa into the parsley and mint so they’re well combined. Add tomatoes.
7. Season with salt and pepper to taste. Add lemon juice, if desired. Serve at room temperature, or chill in the refrigerator. Flavors will improve in the fridge overnight.