This is another really fun dinner idea, great if you’re on a candida or gluten free diet. There are a number of different authentic ways of making tabbouleh/taboule. This is not one of them, lol. I like this because it is more of a main dish than a salad or side (although it can be both). And it keeps fantastically, so it’s great for an easy lunch the next day, or throw it on some greens for something even more “salad”-like.
Quinoa Tabbouleh
2 C cooked quinoa (You can also start with 2 cups uncooked quinoa, and you will have an extra 6 cups left over for salads/sides throughout the week–huge time saver! :) )
2 C fresh flat leaf parsley (Curly parsley can work–it’s what’s in the photo–but the taste is pretty strong, so use about a cup and a half at most. Flat leaf is definitely preferable.)
1/4 C lemon juice
2 heaping tsp dried mint (about 4 T fresh)
1 clove crushed garlic
1/2 C scallions or 1/4 C finely chopped onion
1/2 tsp dried basil (1 T fresh)
1/4 C extra virgin olive oil
1/4 tsp sea salt
1/8 tsp white or black pepper
Bring 1 C water to boil and then add 1/4 C uncooked quinoa (yields 2 C cooked quinoa). If you are using onions in place of scallions, combine them with the lemon juice while you prep everything else (that will cut some of the bite). Let the quinoa cool a bit and mix all ingredients together. Put in a container in the fridge for about an hour. Serve cold.
I’ve been making it paired with cauliflower hummus as a full meal–so good!
If you try this, let me know what you think!
Blu Uninvited 