courtesy of Marcia Corum, a long time customer and friend of New Roots!
Substituting quinoa (keen-wa) for the traditional bulgur wheat gives this taboule a lighter, fluffier, and slightly nutty taste; enables people allergic to wheat to experience the flavorful joys of this Middle Eastern dish.Ingredients
Quinoa cooking instructions: 1 part quinoa, 2 parts water = 2 parts cooked quinoa.
Thoroughly rinse quinoa 3-5 times in a fine wire strainer to remove any remaining bitter powder from husk.
2 cups cooked, cooled quinoa
3 cups finely minced parsley (approx. 2 large bunches)
3-4 green onions, sliced (including green tops)
2-3 stalks celery, finely diced
½ large green pepper, finely diced
1 medium-sized cucumber with skin left on, finely diced (seeds removed)
2-3 medium tomatoes, cut into small pieces (large Romas are best because they’re the firmest)
½ cup finely chopped mint (or 2 tbsp. dried)
2 tbsp. minced fresh basil (2 tsp. dried)
2 tsp. ground cumin
1 tsp. pepper (or to taste)
1 tsp. salt (or to taste)
2 cloves garlic, minced or pressed (more if you like)
3-4 tbsp. lemon juice
3-4 tbsp. olive oil
½ tsp. sugar (or additional pinches to cut tartness of lemon juice & bring out sweetness of tomatoes)Method
- Bring water & ¾ tsp. salt to rapid boil.
- Add quinoa, return to boil, cover & turn down to simmer for 12-15minutes (do not overcook, or else it will be mushy).
- Remove from heat; transfer to sieve & rinse with cold water to remove excess salt flavor; drain well.
- Place in large bowl & refrigerate until cooled. (I usually let it cool in the sieve while I’m preparing / chopping the veggies – it’s cool enough by the time I’m done.)
- After quinoa is cooled, add all ingredients & mix well with a wooden spoon. Let taboule sit in refrigerator for at least an hour to blend flavors, but may be better if one day.
- Note: Taboule is traditionally served at room temperature. If you find the flavor to be too tart, add a little honey or sugar to balance.