Quinoa Tabouli

by angelika on March 30, 2011

I love rethinking a favorite item, like this twist on a traditional tabouli. I spent some time in the middle east when I was in college, and I fell head over heals in love with the food. Hummus is so different in Jordan, lemony fresh and bright, creamy and light. The hummus I was used to was a thick paste, and while good, did not hold a candle to the Jordanian version. Falafel… well I pretty much lived on. Tabouli is another favorite; the herb and lemony sauce with the light texture of the grain makes a perfect afternoon meal. I substituted the traditional bulgar wheat for quinoa, which is my favorite grain. It is high in protein and really makes a delicious tabouli. 
Quinoa Tabouli
1 cup quinoa
2 cups water
3 tomatoes, seeded and diced
1 cucumber, peeled, seeded and diced
1/2 red onion, diced finely
1 cup chopped italian parsley
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper to taste
Rinse the quinoa. Quinoa has a bitter coating on it that you must rinse away. Toast the quinoa in a pot by stirring it over medium heat until the water has evaporated. Add two cups of water and bring it to a boil. Add a pinch of salt, then turn the heat to low and cover. Steam for 15 minutes. Remove the lid and fluff the Quinoa with a fork. Cover and wait 5 minutes. 
Place the quinoa in a large bowl and add to it the onion, tomatoes and cucumber. Add the parsley. When I call for one cup chopped parsley, I mean 1 cup measured after chopping. This will be an entire bunch of parsley. Pour the lemon juice and olive oil over top, then mix it all up. Add salt and pepper to taste. Transfer the bowl to the refrigerator and let the salad cool for at least 30 minutes. The salad is actually even better on day two. 
A votre santé! 

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