It may not be all that pronounceable, but it certainly is delicious!
I’ve been a tabbouleh fan for years, and have used lots of different recipes. I’ve come up with my favorite configuration of ingredients. I’ve seen it made with as few as four ingredients, but really like a variety of flavors and textures, so I go all out!
I am new to quinoa as an ingredient. It’s kind of funky–its not rice, or wheat. It can be adapted to recipes much in the same way rice or couscous can, taking on many kinds of flavor profiles. It is high protein, high fiber, and very quick cooking.
1 cup of dried quinoa, cooked according to package directions and cooled
1 medium cucumber, peeled, seeded, and diced
1 medium tomato, seeded and diced.
4 green onions, thinly sliced
2 cloves garlic, finely minced
handful of mint, finely chopped
handful of flatleaf parsley, finely chopped
juice of one lemon
3 T of olive oil
salt and pepper to taste
Mix all ingredients together, and let the flavors “meld” in the fridge for at least an hour. Just try to keep your mitts off it for that long!