Apr 17, 2012

quinoa tabouli

As I've mentioned before, Middle Eastern food is one of our favorites.  It's light, nutritious, and very vegetarian-friendly.  My dad introduced us to tabouli about a year ago.  Ever since, every time we go out for Middle Eastern food, it's become a necessary staple.

A couple weeks ago, my husband and I went out on a double date with a friend I've known literally my entire life (we were born one day apart and were next door neighbors) and his wonderful fiancé.  We, of course, needed to order some tabouli for the table.

Luckily, before digging in, I happened to read the description in the menu.  It mentioned the main ingredients.  Just a few simple items: parsley, cracked wheat, tomatoes, and onions.  Substituting the cracked wheat for quinoa, I came up with this recipe.

My husband said it was better than the restaurant one.  It's sooo tasty and pretty much foolproof.

Celebrate summer early with this light, refreshing appetizer.

Quinoa Tabouli
Serves about 6-8 as appetizer

  • 1/2 c quinoa
  • 3/4 c water
  • 1 bunch parsley, chopped finely
  • 2 tomatoes, diced with excess water removed
  • 1 small yellow onion, diced
  • 2 cloves garlic, finely minced
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
In a small saucepan, bring the water and quinoa to a boil uncovered.  Once boiling, cover pot and turn down the heat.  Simmer quinoa for 10-15 minutes, until all of the water is absorbed.  Remove the pot from the heat and refrigerate while you combine the other ingredients.  Combine the parsley, tomatoes, onion, garlic, lemon juice and olive oil in a medium-sized bowl.  Add the quinoa and mix everything well.  Refrigerate tabouli and serve it cool with pitas.

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