Due to the fact I don’t eat wheat, I have learned to make substitutions. One of the very easiest is to substitute white quinoa for bulgur wheat in a tabbouleh. If you have never tried making tabbouleh, which is a lebanese salad, you’re missing out on a terrific salad recipe. Great for pot-lucks, and even better the next day. In this recipe I am using a food processor but if you don’t have one you can certainly make it by chopping everything up very finely – it will just take longer.
Quinoa Tabbouleh – serves 6, 100 calories per serving
1/2 cup of white quinoa
1 cup of boiling water
1/4 a chicken bouillon cube, optional
1 stalk celery
1/2 red bell pepper
1/2 cup grape tomatoes
1/2 bunch of green onions (I used 4)
1/2 bunch of fresh italian parsley
juice of 1/2 a lemon
2 Tablespoons olive oil
1/4 teaspoon allspice
1/4 teaspoon cinnamon
salt and pepper to taste
Rinse quinoa in a strainer under cold, running water. This is a very important step to rinse off the bitter film which sticks onto quinoa.
Place rinsed quinoa in an empty pot over medium high heat and let it dry off for a few minutes.
Add the water and bouillon cube, if using. Cover and allow to cook for 10 – 15 minutes, until the water is mostly absorbed. Remove the pot from the heat and allow to sit, still covered, for another 15 minutes to steam, or until the rest of the vegetables are prepared.
In the meantime, place the celery, pepper, green onions and grape tomatoes into the bowl of a food processor. Pulse to chop roughly at this point.
Add in the parsley and continue to pulse chop until the mixture is quite fine.
Dump this mixture into a bowl, add the quinoa and the rest of the ingredients.
Mix well and serve with love, of course.