However, my recipe is with a bit of a twist. I make it with Quinoa instead of Bulghar wheat. Then it's gluten free. This is not a new recipe. You can search the internet, and there are many quinoa tabouli recipes. But I thought I would post mine anyhow. With my flavours, and now that more local produce is coming out as well, I'm taking full advantage of buying some local, tasty tomatoes, cucumbers and herbs.
Quinoa Tabouli
1 cup quinoa, rinsed several times( I rinse it right in my rice cooker by swishing the quinoa around in cold water, then draining the water from the pot while holding the lid on snuggly. The water slowly pours out.)
2 cups water
Once quinoa is rinsed really well, add the cooking water and cook in the rice cooker.
1 1/2 cups fresh, organic, parsley, finely chopped
3-4 tbsps. fresh mint, finely chopped
1 large, local tomoatoe, finely chopped
1 local cucumber, finely chopped
1 organic lemon, juiced
1/4-1/3 cup organic, extra virgin olive oil
Salt and pepper to taste.
Once quinoa is done cooking, remove the lid, and let it cool.
Then prepare all the other ingredients while quinoa is cooling, and add them to a large bowl.
Once the quinoa is no longer steaming, add it to the bowl, and mix well with all other ingredients, seasoning to your liking.
You can let it sit in the fridge overnight before eating, or eat right away. However it always tastes a little more flavourful after sitting for awhile.
I think I'm going to go get another bowl full now...
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