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Quinoa makes a delightful gluten-free stand-in for the traditionally-used Bulgar Wheat and it improves on the nutritional value of this dish as well. Unlike wheat, Quinoa’s amino acids form a complete protein, so you can feel even better about this vegetarian dish!
Rinse and drain parsley and mint and remove tough stems. Chop parsley and mint leaves and place in bowl.
Finely chop the slice of onion and add to bowl with parsley mixture.
Chop tomato and add it to the bowl, along with lemon juice, olive oil, cooked quinoa, salt and pepper.
Mix well and let sit for a half hour before serving.
Enjoy!
For the step-by-step recipe with photographs, please click the “Related Link” for full blog post!
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yardsailor on 9.13.2010
Great, my family loves Tabbouleh, and we have two celiac members so I had not made it this summer, will have to give this a try, thanks for sharing.