The quinoa adds a huge protein boost, so much that you can eat this tabbouleh as a meal rather than a side dish. Other health benefits of quinoa include its large levels of fiber, potassium, and magnesium! It's rising in popularity. Quinoa is everywhere now-I've seen people Instagramming them eating quinoa for breakfast, adding it to smoothies, and using it where you would rice. So it seemed natural to add it here. Let's just say now I can't wait to only eat tabbouleh on special occasions!
My grandma and grandpa owned a Lebanese deli up in Northern Michigan back in the day (before I was born), and made tabbouleh all the time. They taught me how to make it! Therefore, I dedicate this post to them!
-3/4 cup dry quinoa
-4 scallions, chopped
-Juice of 1-2 lemons
-3/4 of a bunch of fresh parsley, chopped
-2 tomatoes, chopped
-1/2 cucumber, chopped (I didn't peel mine-but feel free to peel it)
-1/4 cup olive oil
-Salt and Pepper
1. Place the dry quinoa in a fine mesh strainer and rinse. This releases the outer layer called saponin, which can cause quinoa to be bitter if not removed. Place the quinoa in a large saucepan with 1 1/2 cups water, add a pinch of salt, bring to a boil, then reduce the heat to low, cover, and cook for 20 minutes, until the water is absorbed.
2. Mix all the ingredients other than the olive oil, salt, pepper, and lemon in a large bowl. Set aside.
3. In a small bowl, whisk together the olive oil, lemon juice, and salt and pepper. Set aside.
4. Once the quinoa is cooked, add it to the bowl with the tomato, parsley, cucumber, mint, and scallion. Pour in the dressing. Stir to combine. Enjoy! :)
This keeps for a few days in the refrigerator. I like mine even better the day after I make it!
Make you own Middle Eastern feast!
Hummus Recipe: http://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/
Stuffed Grape Leaves Recipe: http://allrecipes.com/recipe/my-own-famous-stuffed-grape-leaves/