tabouli is a pretty simple parsley salad, usually made with bulgur wheat, but you can really make it with nearly other grain.
i like to use quinoa in recipes because it’s really high in protein, and the red kind makes it a lot more colorful.
red quinoa tabouli
1/2 dry red quinoa
2 c water
1 bunch of parsley
1/2 c chopped red onion
2 cloves minced garlic
the juice of 1 lemon
1 tsp salt
1 tsp chopped mint
1 tsp coriander
start by cooking the quinoa over the stove or in a rice cooker. normally i would only have to use about 1 cup of water for 1/2 a cup of dried quinoa, but mine was particularly finicky so i used about 2 cups to get it soft.
remove the stems from the parsley and mince really well. chop up the other ingredients and start tossing together with the dressing and spices in a large bowl.
you can use any type of tomato you’d like but i liked the look of these beautiful grape tomatoes i got at the farmers’ market.
once the quinoa is cooked and cool, toss it into the salad as well. serve cold, a little lemon wedge makes it looks nice.
