The difference between tabouli and quinoa tabouli is the cracked wheat is replaced with quinoa, making this salad gluten-free. 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. g.
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
If you have a good food processor, you could try chopping your parsley in it. I would advise not to chop it too fine if using the processor as the parsley will get watery. Chop the rest of the ingredients by hand though.
Use only flat-leaf parsley as it has more flavour and it is finer when chopped. The curly parsley variety is mainly to garnish, in my opinion.
Quinoa needs to be completely cooled down before adding to the remaining ingredients