Quinoa (or Bulgur) Tabbouli Salad
Quinoa tabbouli (alternately spelled tabbouleh) is a recipe that seems to be gaining over its more traditional counterpart, made with bulgur. Both ways are good, though I prefer it with quinoa, which is higher in protein, and gluten-free as well. A Middle Eastern classic and one of my favorite salads, this version is made more substantial by adding chickpeas.
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.
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