I guess tabouli is a traditional mid-eastern wheat based meal. It's a cold salad, so it works best if you cook your quinoa the day before and use the refrigerated leftovers. (Hint: quinoa has really good flavor if you cook it in gluten free vegetable broth instead of just water.) I found a recipe at allrecipes.com and then used what I had.
Ingredients:
2 cups chilled quinoa
1 can black olives
2 Tbsp olive oil
1/4 cup lemon juice
1/4 cup shredded carrots
1 sliced cucumber
2 chopped tomatoes
1 cup chopped spinach
1/4 cup chopped pecans
1/8 tsp cumin
Add all ingredients in a bowl and mix well. It is on the sour side. So use less juice if you don't like sour flavors as much. This was a great dinner for a hot day!
One of my souvenirs from our trip to Israel was an Israeli cookbook, and one of my favorite recipes from it is Tabouleh. They serve it with everything, and the hotel breakfast buffet always had it. While it does have bulgar wheat in it, that is about the only thing the Israeli recipe for Tabouleh has in commen with yours.
ReplyDeleteTABOULEH
3/4 cup thick bulgur wheat (or quinoa)
8 green onions, chopped
3 tomatoes, chopped
3-4 cups fresh parsley, chopped
2 cup fresh mint leaves, chopped
Juice of 2-3 emons
3/4 cup olive oil
1 teaspoon salt
1/4 teaspoon pepper
(Note: The wheat was harder to come by than quinoa so I have used it in this recipe as well.) Soak bulgur in hot water for 25-30 minutes. Drain and squeeze dry with your hands. Mix onions, parsley, mint and tomatoes. Add the bulgur wheat and stir to mix.
Beat together the lemon juice and olive oil until emulsified. Add salt and pepper. Pour over the salad, adding more lemon juice if desired. I usually start with two lemons and add more to taste.
Let the salad sit in refrigerator for at least a half hour before serving. Leave the tomatoes out if you think you will have leftovers. This will keep the salad fresh for several days. Add chopped tomato just before serving. Serves 8 (8 generous servings - this is a huge recipe).