The difference between tabouli and quinoa tabouli is the cracked wheat is replaced with quinoa, making this salad gluten-free. Quinoa is a superfood seed with many health benefits. It contains more protein than any other food and is also a good source of magnesium and calcium.
I use white quinoa because it has the most delicate taste and I find it cooks up a bit fluffier than other varieties. It also presents best with its lighter colour against the green parsley.
It is extremely important to remember that the tabouli salad is best made with flat-leaf parsley. Flat-leaf parsley has more flavour, while the curly variety is mainly used to garnish with. Tabouli is a finely chopped salad so be patient with it. My advice is you do not chop the parsley bunch as a whole. Perhaps chop half or a third of a bunch at once giving you more control with chopping.
- ½ cup white quinoa
- 4 medium tomatoes
- 4 bunches of flat-leaf parsley (approximately 30-40 grams each bunch)
- ½ bunch mint leaves
- 4 sprigs of spring onion
- ½ red onion
- 4-5 tablespoons of olive oil
- 4-5 tablespoons of lemon juice
- salt to season
Rinse the quinoa under cold water. In a pot, add rice and 1 cup of water. Season with salt. Bring to a boil over medium heat, cover and reduce to a simmer. Cook for 10-15 minutes or until liquid is absorbed and quinoa is cooked. Cool and set aside.
Finely chop the parsley, mint, tomatoes, spring onion and red onion. Place them all in a large bowl. Add cooled quinoa to the chopped herbs and vegetables.
Place all ingredients for the dressing in a jar, season with salt and shake well. Pour over salad. Mix well.
Servings: serves 6 people