Updated: May 15
Being strictly gluten-free means that the bulgar wheat traditionally used in tabouli is a no for me. But in walks quinoa, the perfect substitution. This version of tabouli is influenced by my grandmother, who came from Syria. The addition of some ground cumin and fresh mint are those flavors that give it her Middle Eastern flair.
Tabouli often is made with onion but I am onion-free too. Feel free to add some chopped green onion if you prefer.
3 cups cooked quinoa
¼ c olive oil
¼ c lemon juice
½ c diced cucumber (seeds removed)
½ c diced tomato (seeds removed)
¼ c chopped parsley
1 tsp dried mint
½ tsp ground cumin
salt to taste
fresh mint leaves
Combine all the ingredients except the fresh mint, in a large bowl and refrigerate. The flavor gets better if you can wait a few hours or even overnight. Serve with fresh mint