I always loved the traditional Tabbouleh growing up. Our area had a wonderful Lebanese restaurant, and it was a popular place to eat. There I learned about how tasty foods like shawarma, tabbouleh, and hummus are.
Traditionally tabbouleh, a grain-based salad made with lots of fresh herbs like parsley and mint but no lettuce, is made with bulgar wheat. Since that isn't gluten-free, I haven't made tabbouleh in recent memory. I found this recipe in the LOVE TO EAT cookbook and immediately marked it. Of course, I put my own spin on it when I made it. I had leftover quinoa and a garden still producing parsley and mint, so this was a quick and easy meal. It's full of anti-oxidants from fresh herbs and garlic and the quinoa has protein. In fact if you want even more protein just add some garbanzo beans for a heartier meal.
Ingredients:
2 cooks cooked quinoa, leftover is fine as chilled tastes better.
1/2 c assorted fresh parsley and mint, chopped fine
1 garlic clove, diced fine
1/2 c cherry tomatoes
1/2 c diced cucumber
1/4 c diced green onions
Dressing:
1/4 c EVOO
1/2 t salt
1T fresh lemon juice squeezed
Mix the ingredients together and stir well. Mix dressing ingredients and pour over salad and again, mix very well. Chill for at least an hour, and serve.