Last week our grocery store had organic parsley, which I haven't seen all winter. I bought 4 bunches to make tabouli. Tabouli is a Middle Eastern salad traditionally made with parsley, green onions and bulgur wheat, and dressed with extra virgin olive oil, fresh lemon juice and salt. I enjoy making our tabouli with quinoa instead of bulgur wheat. Bulgur wheat isn't a whole grain because most of the bran is removed before the wheat is parboiled.
A. helped me with all the tabouli prep work yesterday — washing, drying and picking off the parsley leaves from the stems. This morning I chopped the parsley finely using my VitaMix. I put the wet container (with lid on) on the motor base and turned it on to between 5 and 6 (variable speed). Then I dropped handfuls of parsley leaves through the hole in the lid. The leaves fell on the blades, got chopped and moved to the sides of the container. After chopping a few handfuls, I emptied the container into a bowl and repeated the chopping, until all the parsley leaves were chopped.
The quinoa should be cooked ahead of time and allowed to cool completely. If the quinoa is even the slightest bit warm, it will cook the parsley -- turning it brown -- when the salad ingredients are mixed together.
Cook the quinoa according to these instructions.
Allow to cool completely.
Pick leaves of parsley off stems.
Discard stems or set aside for green smoothies.
Chop green onions fine by hand.
Mix parsley and onions with 7 cups of the cold quinoa, olive oil, lemon juice and salt.
Adjust seasonings to taste.
Allow the flavors to mingle for several hours before serving.
Give the tabouli a stir just before serving to incorporate the juices throughout.
If desired, scoop servings of tabouli onto Romaine lettuce leaves and top with diced cucumbers and tomatoes.
Do you love tabouli too?
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