Here’s another recipe from back in my Twin City Fry & Grill days. Like falafel, the tabouleh is a middle eastern based dish made with parsley… it’s actually pretty easy, as long as you can use a knife.
Normally you would make this with bulgar wheat, but hey… I want protein where I can get it so I decided to try it with quinoa instead, and it turned out pretty darn good if I do say so myself. So here’s what you need…
1 bunch parsley
1 cup cooked quinoa
1/4 cup mint leaves
1 medium tomato
1 medium cucumber
4 cloves garlic
1 lemon
2-3 tablespoons olive oil
salt and pepper to taste
Make sure your parsley is washed and dry (use a salad spinner if you have one) and then just start chopping it up. I just hold the whole bunch by the stems and start chopping from the top down, you’ll get a bit of the stems in there, but that’s ok… they’re perfectly edible. Put this in a medium sized bowl.
Chop the mint up and add that in. If you don’t have fresh, use a couple tablespoons of dried mint. If you really like the miny flavor, add a bit more… some recipes will call for up to 1/2 cup of fresh mint. Go ahead and toss the quinoa in the bowl too.
Follow that up by peeling the cucumber, slicing it half the long way and scooping out the seeds with a spoon, then dice it up and add to the bowl. Chop the tomato up and add that, then mince up the garlic and put that in there as well.
Add the juice from the lemon and drizzle the olive oil over it all, season with a bit of salt and pepper and stir it all up to combine.
Let this sit in the fridge for at least a couple hours before serving… it’ll be pretty good for a couple days, but after that the tomatoes start getting pretty mushy.
That’s it!
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