Thursday, September 25, 2008
Lately I've been standing in the aisles of my local Whole Foods wistfully looking at boxes of tabbouleh mix or containers of pre-made tabbouleh, remembering the way it tastes and mourning its loss from my diet. Finally I decided that this sort of silliness needed to stop. So yesterday I made some homemade tabbouleh using quinoa in place of bulgar and it was really, really good. DH and I find that we both prefer quinoa tabbouleh to traditional tabbouleh in taste and texture. It is also a snap to prepare and extremely healthy, ensuring tabbouleh's renewed place in our diet. I used the recipe found here as my base.
2 cups water or vegetable broth
1 cup quinoa
1 cup grape or cherry tomatoes, quartered
1 cup pickling cucumbers or english hothouse cucumber, chopped
2 stalks celery, chopped
1/4 cup chopped chives or 1 bunch chopped green onions
1/2 cup fresh chopped parsley
1/4 cup fresh chopped mint or cilantro*
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tsp. ground cumin
1 tsp. salt
1/4 tsp. black pepper or cayenne
Bring the water to a boil in a medium saucepan. Add the quinoa, cover and simmer for 15 minutes. Remove from heat and fluff with a fork. Cool to room temperature.
In a large bowl combine the tomatoes through the mint or cilantro.* Add the cooled quinoa and toss. Whisk together the olive oil and remaining ingredients and pour over the quinoa mixture, tossing to coat thoroughly. Adjust seasonings to taste. Serve chilled or at room temperature.
*If you don't have fresh parsley, subtistute 2 tbsp. dried parsely. Also, if you don't have fresh mint or cilantro, increase the parsley a little bit.