Substituting quinoa for the traditional bulgur wheat gives this tabouli a lighter, fluffier, and slightly nutty taste and enables people allergic to wheat to experience the flavorful joys of this Middle Eastern dish.
• 1 cup water
• 1/2 cup quinoa
• 3 medium ripe tomatoes
• 1 cup parsley
• 1 cup scallions
• 1/3 cup freshly squeezed lemon juice
• 1/3 cup safflower oil
• 2 tablespoons fresh mint (or 1 teaspoon dried)
• Salt to taste
Pour the water into a 1-quart saucepan. Add the quinoa and bring to a boil. Reduce the 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 the lemon juice, oil, and mint to the tomato mixture. Stir in the cooked quinoa and salt. Mix well.
Let the tabouli sit in the refrigerator for a day to blend flavors.
–Linda Najjar, Seattle, Washington
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