I love tabouli, but I can't usually afford the pre-made packaged stuff -- even more so because I could eat two of those things in one sitting. Since I've been taking lunches and snacks to work, I've been loving this recipe for quinoa tabouli. The protein-rich and nutrient-rich quinoa and green green parsley and mint make me feel brilliantly healthy as I guzzle tubs of this throughout my day.
This recipe is adapted from Moosewood Restaurant Cooking for Health. It takes about half an hour to make (less, with a food processor or lots of practice). One batch of this usually only lasts me two, maybe three days, but if serving as a side salad, could probably serve 4.
1 cup raw quinoa
2 cups water
1/4 teaspoon salt
1 teaspoon dried mint or 1 tablespoon chopped fresh mint
5 garlic cloves
2 or 3 bunches fresh parsley
3 or 4 tablespoons lemon juice
1 1/2 tablespoons olive oil
salt and ground black pepper
Rinse and drain the quinoa in a fine-meshed strainer to remove any residue of the grain’s bitter coating. In a covered saucepan on high heat, bring the quinoa, water, salt, and mint (if using dried) to a boil. Reduce the heat to low, cover, and simmer until the water has been absorbed and the quinoa is tender, about 15 minutes. Fluff with a fork and place in a serving bowl.
While the quinoa cooks, mince the scallions and garlic, and finely chop the parsley and mint (if using fresh). Add them to the serving bowl with the cooked quinoa. Pour on the lemon juice and olive oil and mix well. Add salt and pepper to taste.
Serve chilled or at room temperature.