To make tabouli gluten-free, I use quinoa instead of bulgur. It’s more delicious that way, if more expensive! I love the texture of little bitty quinoas, with their little bitty tails.
1 cup dry whole quinoa
1 1/2 cups water
1 tsp salt
1/4 cup fresh lemon juice
1/4 cup olive oil
2 medium cloves garlic, crushed
black pepper, to taste
4 green onions, finely minced (whites and greens)
1 packed cup minced parsley
10 to 15 fresh mint leaves, minced (or 1 to 2 tbsp dried mint)
2 medium ripe tomatoes, diced
1 medium cucumber, seeded and diced
Optional: 1/2 cup cooked chick peas
Cook quinoa in boiling water in a rice cooker or saucepan until water is absorbed and quinoa is tender. Add salt, lemon juice, olive oil, garlic, and black pepper, and mix thoroughly. Cover tightly and refrigerate until about 30 minutes before serving.
About 30 minutes before serving, stir in remaining ingredients and mix well. Serve cold.
