Most people have tried, or at least heard of, the classic middle-eastern dish–Tabouli. Typically made with Bulgur Wheat, this salad substitutes quinoa for the often hard to digest wheat. Serve this go-to-salad with blue corn tortilla chips or cucumber rounds for a healthy and addictive snack or appetizer.
3 cups cooked quinoa*
3/4 cups currants
2 Roma tomatoes, seeded and diced**
3 cups chopped fresh parsley***
4 scallions, thinly sliced with the tops
1/3 cup lemon juice (approx 2 lemons)
1/3 cup extra virgin olive oil
1 clove garlic, crushed****
1 tsp sea salt
1/2 tsp fresh cracked pepper
Combine quinoa, currants, tomatoes, fresh parsley, and scallions in a large bowl. With a fork, toss the ingredients to combine. In a separate bowl, whisk lemon juice, olive oil, garlic, sea salt and pepper. Pour over quinoa mixture and using your fork, re-toss.
Chill for 2 hours (optional) and enjoy!
*To obtain 3 cups of cooked quinoa, follow cooking instructions on the box for 1 cup of dry quinoa. Quinoa comes in two different colors: red and white. Try them both for unique presentations. I even mix them together sometimes!
**To seed a tomato, cut the tomato in half from side-to-side and scoop the seeds and “gel” of the tomato out with your finger or a spoon. It is not necessary to remove the more dense tomato “ribs.” The tomato seeds are removed to avoid excess liquid to the salad.
***A food processor is a quick way to chop this amount of parsley. Remove the coarse parsley stems before chopping. Flat or curly leaf parsley will work , and 3 large bunches of parsley usually yield 3 cups of chopped parsley. Also, the parsley should be dried thoroughly before chopping. A salad spinner is a breeze, or pat it dry with a kitchen towel.
Courtesy of Molly Chester who writes the wonderful blog Organic Spark. She is a Traditional Foods Chef who focuses on supporting her clients demanding lifestyles with a diet of nutrient dense foods.