This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes.
Ingredients
- water: 2 cups
- quinoa: 1 cup
- pinch salt: 1 piece
- olive oil: 0.25 cup
- sea salt: 0.5 tsp
- lemon juice: 0.25 cup
- tomatoes: 3 piece (diced)
- cucumber: 1 piece (diced)
- bunches green onions: 2 piece (diced)
- carrots: 2 piece (grated)
- fresh parsley: 1 cup (chopped)
Metric Conversion
Stages of cooking
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In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
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Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
