In this recipe, quinoa replaces the usual bulgar in this Middle Eastern classic. Tabbouleh can be used as a side, a filler for gluten-free wraps or crepes or tossed with beans or sardines to make a filling main course.
1 cup quinoa, uncooked
1 3/4 cups chicken or vegetable broth
3 tomatoes, finely diced and strained to remove excess liquid
3 scallions, finely chopped
1/2 cup parsley, minced
3 Tbs olive oil
Juice of 1 large lemon
1 tsp cumin
salt and pepper to taste
1. Bring broth or water to a boil. Rinse quinoa thoroughly and stir it into boiling water. Reduce heat to low, cover and cook 15-20 minutes until all of the moisture has been absorbed. Set aside and cool.
2. Blend olive oil, lemon juice, cumin, salt and pepper to form a dressing.
3. In a large bowl, mix together quinoa, tomatoes, scallions and parsley. Wait until quinoa is at least room temperature, because otherwise it will wilt the parsley. Stir in dressing and mix until all ingredients are well combined.