Tabouli is one of my favorite foods. Recently I came across a recipe for Tabouli that called for quinoa instead of bulgur wheat. Since I have been trying to cut down on (not eliminate) my family’s gluten intake, I had to try it. Quinoa is actually a seed, not a grain. It is a relative of spinach, beets, and Swiss chard. All of these foods are loaded with nutrients, but quinoa is the only one that can fool you into thinking you’re eating a grain. It is high in protein, minerals, vitamins, and fiber. It has a light slightly nutty flavor and it makes a very nice pilaf with fresh vegetables. In Tabouli the other flavors, particularly the lemon, are more distinctive so the flavor is not noticeably different from using bulgur wheat.
1/2 cup uncooked quinoa
1 medium tomato
1/2 english cucumber
3 green onions
1/3 cup lemon juice
3 Tbls olive oil
2 cloves garlic, minced
2 tsp crushed mint
sea salt to taste
Place quinoa and 1 cup water in a small pot and bring to a boil. Cover and remove from heat. Let sit for 15 – 20 minutes. If you are using bulgar wheat, cook according to the package directions.
Dice tomatoes, cucumbers, and onion. White onions can be substituted for green onions for a slightly stronger flavor. If you are using a regular cucumber you will probably want to peel it. Mix cooked quinoa and diced veggies in a small bowl.
Add lemon juice, olive, oil, garlic, mint and salt. Mix well. Refrigerate.
I made up my tabouli in the afternoon while the kids were napping, and at the same time marinated some fish. Then 30 minutes before dinner I placed the fish in the oven, and served with the tabouli for a fresh, EASY dinner.
This post is part of Pennywise Platter Thursday