“Can it be all so simple?” – Wu-Tang Clan
I know what you’re thinking… “Not another quinoa recipe!?” I know, I’m sorry. It’s just so dang nutritious and easy to prepare. Especially this garlic and parsley loaded tabouli. How could we resist?
Traditionally tabouli is made with cracked wheat, which I can’t have, but quinoa makes an ideal alternative. The texture and look are almost identical – well, at least I think so. Simply cut up the veggies, boil some quinoa, whip up a simple dressing and mix it all together.
I like to make this when I have parties because I try to make sure to offer something antibacterial and antiviral when I’m feeding people a bunch of sugar (like birthday cake!) I also like to make this at the beginning of a work week so that we can take it for lunch several days.
from The Moosewood Restaurant Cooking for Health
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 red pepper, diced
4 green onions, sliced
2 cloves garlic, minced
1 1/2 cups parsley, chopped
1 tablespoon mint, chopped
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Combine the quinoa, water and salt in a medium saucepan and cook until all the water is absorbed, about 15-20 minutes. Let cool to room temperature.
Mix the quinoa with all the chopped veggies and herbs, add the lemon juice and olive oil and mix again. Add salt to taste if needed.