All Photos © Christine Elise McCarthy 2014
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This is hardly a recipe because all you do is mix everything up but it is so light & yummy & pretty – I am posting. Traditionally, this is made with bulgar but I had quinoa (keen-wah) around & used that. The ration of ingredients is no science and pretty open to tweaking. It is great to eat with chunks of pita bread or as a sandwich spread. It is a light & salady thing & you don’t eat it in huge portions. It is kind of like a palate cleanser when eating other foods of the region like shawarma, gyros & hummus.
Tabbouleh with Quinoa
Makes about 2 cups
3/4 cup dry quinoa – cooked according to packaging (for me – that was 2 parts water to 1 part quinoa – boiled & left off heat, covered, for 12 minutes. OR – 1 1/2 cups or so of cooked & cooled quinoa.
1/2 cucumber – peeled & diced
2 cups parsley – chopped finely (one large bunch)
1/2 cup fresh mint – chopped finely
3 scallions – chopped finely
2 tomatoes or 15 cherry tomatoes – diced
2 TBS olive oil
1-2 TBS fresh lemon juice
S&P to taste
Cook & cool the quinoa.
Mix everything up. Season to taste. Questions?
I think not!