Quinoa (or Bulgur) Tabbouli Salad

A Middle Eastern classic and one of my favorite salad meals, this version is made more substantial by adding chickpeas. It’s traditionally made with bulgur (cracked wheat), but I like it even better with quinoa—which is higher in protein, and gluten-free as well.

Serves: 6 to 8

• 1 cup raw quinoa or bulgur
• 3 medium firm, ripe tomatoes, diced
• 15- to 16-ounce can chickpeas, drained and rinsed
• 1/2 cup finely chopped fresh parsley
• 2 to 3 scallions, finely chopped
• Several fresh mint leaves, to taste, thinly sliced, optional
• 3 tablespoons extra-virgin olive oil
• 1/3 cup sliced pitted black olives (preferably cured, such as Kalamata)
• Juice of 1 large lemon
• Salt and freshly ground pepper to taste

Combine the grain with 2 cups of water in a small saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes. If you’d like a more tender grain, add 1/2 cup additional water and continue to simmer until the water is absorbed. Fluff with a fork and allow to cool to room temperature.

Combine with the remaining ingredients in a serving dish and mix well. Cover and let stand for an hour or so before serving if time allows.

Here are more:

• quinoa recipes
• Vegan Dinner Recipes and more Main-Dish Salads. 
  
• grain salads