Tabouli

Years ago my friend Betty brought Tabouli to a church function.  I loved that Tabouli!  She said the secret was in the fresh herbs.  I have missed that Tabouli since living gluten free and had vowed to find a way to enjoy it again.  My inspiration came last Sunday when my husband and I drove up to Ojai.  Ojai has a beautiful organic farmers market laiden with culinary possabilities.  When I spotted freshly picked mint and parsley I knew it was time to try Tabouli again.

Tabouli is a popular Middle Eastern salad who's history dates back to the middle ages.  Traditionally it's main ingredient is bulgar wheat.  It is the addition of mint, parsley, cucumber, tomato and lemon however that give it it's light, cool and very refreshing taste.  My translation of this dish is aqired by using quinoia in the place of bulgar wheat.   The result was amazing!  I LOVE this salad!  I hope you do too!

Tabouli

Ingredients

• 2 cups water
• 1 cup fine quinoa
• 1 cup minced fresh parsley leaves
• 1/2 cup minced fresh mint leaves
• 1/2 cup finely chopped green onion
• 3 tomatoes diced small
• 2 cucumbers diced small (seeded if you like)
• 3 tablespoons olive oil
• 3 tablespoons lemon juice, or to taste (like more)
• 1 teaspoon sea salt

Directions:
Place water and quinoa in a pot and bring to a boil.  Reduce heat to low and cook covered for 10 minutes.  Turn stove off and let quinoa sit till cool.  Place all of the chopped herbs and vegetables in a bowl.  Add cooled quinoa and toss to mix.  Combine the oil, lemon juice and salt in a separate bowl.  Add to quinoa mixture and mix well.  chill before serving. 

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Jonathan eating Tabouli

Since Jonathan thinks he's alergic to any form of salad I feel today's greatest success was the fact that he ate a whole bowl full and asked for more.  I'll make a healthy eater out of him yet!