Bulgur tabbouleh is popular throughout the Middle East, as an appetizers, side dish, or just left on the table during the whole meal. Since bulgar has gluten, quinoa provides a gluten-free "tabbouleh".
Makes 4 cups (950 ml)
A. 2 cups (470 ml) basic boiled quinoa
to make:
just a little less than a cup (210 ml) of water and 1 cup (249 ml) quinoa (thoroughly rinsed)
1. Bring to a boil, add quinoa.
2. Return to boil, and cook over medium heat for 12 minutes or until quinoa has absorbed all the water.
(a) If you are using black or red quinoa, it requires 5-10 minutes longer.
3. Remove from the heat, fluff, cover, and let stand for 5 minutes.
4. If it taste bitter, rinse with cold water until bitterness is gone. Drain, return to the saucepan, cover and steam until dry, about 5 minutes.
B. tabbouleh
pinch of allspice, cinnamon, and black pepper
4 chopped organic tomatoes
4 scallions, trimmed and thinly sliced
1/2 organic bell pepper, thinly sliced
1/2 bunch parsley
1/4 cup (60 ml) minced mint leaves or 2 tsp. (10 ml) dried mint
2 Tbs. (30 ml) each organic lemon juice and olive oil
8 back olives
mixed lettuce
1. Season Basic Boiled Quinoa with the allspice, cinnamon, and black pepper.
2. Place the tomatoes, scallions, bell peppers, parsley and mint on top.
3. Cover and refrigerate for 30 minutes.
4. Just before serving, add the lemon juice, oil, and mix well.
5. Serve on lettuce with garnished olives.
