I love Middle Eastern food, and a good tabbouleh is, well, divine!
The world has embraced hummus, but its traditional partner, tabbouleh (or tabouli), is often left behind. I want to remedy this! But I also wanted to experiment with substituting the typical bulgur in tabbouleh (it's a form of wheat and therefore contains gluten) with gluten-free quinoa. I prefer a higher ratio of parsley to grain, too, so I made my tabbouleh with a generous portion of flat-leaf Italian parsley my preferred variety. However, curly parsley works just as well and is more traditional.
This recipe turned out totally delicious. I hope you enjoy!
Gluten-Free Quinoa Tabbouleh
- ½ cup quinoa, rinsed well
- 1 cup water
- 1 cup tomatoes, diced
- 4 cups parsley, chopped
- 5 scallions, chopped
- 2 Tablespoons chopped fresh mint, if you have it!
- ¼ cup fresh squeezed lemon juice
- ¼ cup olive oil
- ¼ teaspoon garlic powder
1. Rinse the quinoa well and boil uncovered in 1 cup of water for 15 minutes. Drain.
2. Mix the diced tomatoes, chopped parsley, chopped scallions, and chopped mint in a bowl.
3. Add the quinoa.
4. Mix the dressing ingredients in a separate bowl.
5. Pour over the tabbouleh and toss.
For more from Maria Rodale, visit www.mariasfarmcountrykitchen.com
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