Prep 10 mins
Cook 15 mins
I love new twists on classic dishes. In this one, quinoa - a Latin American grain rich in protein - replaces bulgar as the base of this Mediterranean-Middle Eastern salad.
- 2 cups water
- 1⁄2 cup fresh lemon juice
- 1 cup quinoa
- 1⁄3 cup olive oil
- 3 medium ripe tomatoes
- 2 tablespoons of fresh mint
- 1 1⁄2 cups parsley, coarsely chopped
- 1 cup scallion, chopped
- salt, to taste
- Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.
- Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
- While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.
- Stir in cooked quinoa and salt. Mix well.
- Let tabouli sit in the refrigerator for a day to blend flavors.
- Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.
Having grown up lebanese and loving most of all the food, I never cared for tabouli. Yet, I know how healthy it is for you to eat all those things uncooked and I thought I would find a recipe that got good ratings. I am so glad I did! I have added to the my familys lebanese cookbook that has been passed down through the generations and this one will be passed on as well. We added cucumber, pine nuts, cilantro and garlic. Thank you again!
I had quinoa on my shopping list but managed to get home without it. So I used millet instead. Yummmm! And it hasn't even sat awhile yet.
YUM!!! Very good, and the only quinoa recipe I could get my kids to eat! The whole family loved it, plus it is very healthy-full of protein and veggies! Thanks!