Three part recipe series on dishes found in Israel. There are more self described vegetarians and vegans in this country than any other single country in the world, true fact.
This recipe is a classic Tabbouleh traditionally made with cracked bulgar wheat. I make this recipe with Quinoa as a gluten free option.
2 cups cooked quinoa
1 bunch flat leaf parsley
1/4 cup fresh mint
1 cucumber, peeled and seeded
3 garlic cloves
1 small red onion
1 small tomato, seeded
2 lemons, juiced
1 tea. lemon zest. optional
1/4 cup olive oil
Prepare quinoa per the suggested package recipe. Typically 2 cups water, one cup quinoa, simmer with the lid on in a saucepan until most of the water is absorbed. Remove from heat leaving the lid on and fluff with a fork after 20 minutes like preparing a rice pilaf. Let cool.
In a food processor add parsley including the stems, fresh mint garlic cloves and process down to confetti size but before it forms a paste.
Very finely dice tomato, cucumber and red onion. Add to cooked quinoa, add parsley, mint garlic mixture. Season with lemon juice and olive oil.