I never really had tabbouleh until I met Brent. His family made it quite often when we could come visit on Sundays for family dinner. I loved it. I thought all the flavors mixed were excellent!
Well, when I got diagnosed with Celiac, tabbouleh was one of the things that were kind of marked off my list.
It is SO much lighter on the tummy! I don’t feel near as bloated when I eat it.
So now tabbouleh is possible with quinoa, and honestly, I like it better with it!
2 cups dry quinoa cooked to package directions
6-8 green onions, chopped
1/3-1/2 cup white onion, chopped
3 garlic cloves, minced
Fresh Parsley- a bunch chopped – flatten and remove stem as much as possible
Fresh mint-remove from stem & chop
Salt & Pepper to taste
Extra virgin olive oil – to taste & enough to make mixture moist
4 large Roma tomatoes, seeded n chopped
2 lemons, juiced
Mix is all together. It will be best once it sits for a while so that the oils can be absorbed.
Easiest way I’ve found to seed tomato is to cut off stem end and cut tomato into quarters, then slice out inside, cut into strips & chop.