Tabbouleh - Made with Quinoa Instead of Bulgur

Tabbouleh is, of course, neither English nor Southern, so how did it become part of my repertoire? My sister-in-law (Mr. Delightful's sister) married into a Middle Eastern family and learned to make all sorts of wonderful dishes, including tabbouleh. One time, many years ago, when we were spending a week or so with her, we attended a big family gathering (a bridal shower, I think) where her nieces showed me how to make it.

Only when I went home and made a small batch of it did I fully appreciate all the work that had gone into the huge batch they had made for the shower. All by hand. So that's how I've always done it. The food processor might make quick work of all that parsley and mint, but I've yet to try it. Now, after all this time, I'm afraid to. Afraid I'll find out it works great, and then I'll be kicking myself!

It's perfect for summer, especially cookouts. It’s easy to keep serving up the same favorite barbecue menu all summer. Instead, try a different theme once in a while. A Middle Eastern theme might include grilled butterflied leg of lamb, grilled eggplant and other vegetables, along with dishes such as hummus, baba ghanoush and tabbouleh.

This recipe calls for a great deal more tomato, parsley and mint than many tabbouleh recipes. I am told by Middle Easterners that the recipes that are more bulgur than salad or that call for garlic or green peppers are not authentic. But who’s to say what is authentic? Every family of cooks has its own variations on traditional dishes. And here I am really flouting authenticity, using organic quinoa instead of bulgur.

If your family has a tabbouleh tradition, I'd love to hear about your recipe and whether you chop by hand or use a food processor. 

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Tabbouleh

(Makes about 2.5 quarts)

1 1/3 cup water

1 cup organic whole grain quinoa
1/8 teaspoon salt
4 medium (1 1/2 pounds) tomatoes, cut into 1/4-inch dice
3 green onions, very thinly sliced
2 bunches (about 10 ounces total) flat-leaf parsley, very finely chopped
1 bunch (about 2 ounces) mint, leaves only, very finely chopped
1/4 cup freshly squeezed lemon juice
1/3 to 2/3 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
(Optional: 1/4 teaspoon cinnamon and 1/2 teaspoon allspice, authentic, I'm told, but not to my taste)

1 In small saucepan, bring water to a boil. Stir in quinoa and salt. Return to the boil, cover, reduce heat to lowest possible, and simmer for 12 minutes. Let stand, covered, for 5 minutes. Transfer to a 2.5-quart bowl.

2 Meanwhile, prepare by hand the tomatoes, green onions, parsley and mint. Spread the diced tomatoes and their juice over the quinoa, then add the sliced onions and chopped parsley and mint.

3 Whisk together lemon juice, olive oil (start with 1/3 cup), salt and pepper. Pour over tabbouleh and toss to mix well. Taste and adjust seasoning; add more olive oil and/or lemon juice, if needed. Cover and chill for 1 hour (or up to 1 day). Serve with grape leaves or leaves of lettuce or cabbage for scooping.

Note: You can change it up a bit with the addition of either cucumber or red bell pepper, cut into 1/4-inch dice.

Jean

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