Tabbouleh is a popular Middle Eastern dish often served as an appetizer along with hummus, eggplant, and spicy salads. Traditionally tabbouleh is prepared with bulgur, which is made from wheat .
I substitute quinoa for bulgur, so the recipe is much friendlier to my blood sugar. It’s also gluten-free.
The secret to this salad is finely chopping the ingredients without turning it in to paste – the finer the chopping the better.
- 1 cup quinoa, prepared and refrigerated (see below)
- 4 cucumbers, finely chopped
- 1/2 purple onion, finely chopped
- ½ cup fresh parsley leaves, finely chopped
- ¼ cup fresh mint leaves, finely chopped
- Juice of two lemons
- ¼ cup extra virgin olive oil
- Salt and freshly ground pepper to taste
- Combine the ingredients in a bowl and mix.
- Serve cold.
- Variation: Add a small minced tomato for color and flavor.
- Prepare Ahead: to make 1 cup of prepared quinoa, cook ½ cup of rinsed quinoa with 1 cup of water until water is absorbed. Set aside for 5 minutes before removing from pot. This will make the quinoa fluffier. Refrigerate quinoa for 1-2 hours.