Tabbouleh made w/ Quinoa

Here's my recipe for "Fat Tuesday", and I already feel fat.

I need something fresh & bright in my life (like the HOT SUN!).

All this snow and cold, I am pasty white, my feet are dry, my hair is staticky. I'm done with winter.
Sorry to be a complainer.

I want fresh vegetables and salads (by the way, we are going back to the MCG after all.......we did our penance and are forgiven.....paid our fees.....I'll tell you about it in another post).

I have herbs in the house, so why not make tabbouleh? That wonderful fresh, Middle Eastern mezze that is always served with hummus and pita.

I found a nice Lebanese version in Food & Wine, but I didn't have bulgur, so I used quinoa instead.
The results were terrific.

I was attracted to the cinnamon and allspice in the recipe, not sure if that is a typical ingredient in tabbouleh, but it was great.

I served it along side poached salmon and it definitely brightened my day.

Tabbouleh made w/ Quinoa:

1/3 cup of quinoa, cooked as per directions and cooled
2 cups fresh parsley, stems removed
1/3 cup of fresh mint leaves
1/4 cup tomatoes, diced
zest and juice of a small lemon
pinch of sea salt & pepper
1/8 tsp of cinnamon
1/8 tsp paprika
1/8 tsp allspice
1/2 white onion, minced
olive oil to drizzle

In a food processor or mini chopper, pulse the mint and parsley until it is fine (but not paste).

Add the rest of the ingredients, adding in the cooled quinoa last.
Drizzle w/ lemon juice and olive oil, and season with sea salt & black pepper.

Serve immediately.


gourmet goddess said…
cannot wait to hear about your MCG penance .....

Lisa Nickerson said…

Hello -- winter? winter you say?

I'm on the island of Zanzibar. I can't believe I have to ever return to winter.

You'd dig the spice market here...

I have used quinoa in this before and its a great replacement.Today I am eating something bad though for Fat Tuesday!
Natalia said…
Glad the MCG took you back!

I love both quinoa and tabbouleh although we always have quinoa on hand at home. A must try. Thanks.