All the times I enjoyed tabbouleh in Greece and Turkey this summer, I thought, “how nice would this be made with quinoa as oppose to bulgur”
Well, quinoa has yet to find its place on shelves in Turkey, but it is available anywhere rice is sold here in California. I assume always use quinoa in a recipe that calls for a grain. Not only because it is gluten free but it is also a complete protein, making it the ideal grain for vegetarians.
I added chickpeas and stuffed into heirloom tomatoes (sorry no pic) and garnished with lemon zest and a mint leaf for a light lunch
For dinner, omit the beans to keep it as a side dish, serve along grilled salmon and and asparagus, oooo and lots of lemon zest! Perfect!
Serves 6 side or 4 main
Ingredients:
1 cup quinoa
1 large cucumber, chopped
3 tomatoes, seeded and cubbed
2 cups parsley, finely chopped
1 cup mint, finely chopped
1 can Chickpeas, rinsed well
Lemon Dressing:
1 lemon, juiced
1-2 garlic cloves, to taste, minced
3 T good quality olive oil
sea salt and fresh ground pepper
Directions:
Cook the quinoa. set aside in a bowl, even in the fridge, to cool completely.
Whisk the dressing ingredients in a bowl and set aside
Toss the quinoa with veggies with the quinoa and gently toss with dressing
Season with sea salt and pepper
Garnish with lemon zest and whole pretty pieces of mint
