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Serve w/ Pita
- extra-virgin olive oil
- quinoa
- low-sodium or homemade vegetable stock or broth
- finely chopped mint leaves
- finely chopped tomatoes
- finely chopped red bell pepper
- Kosher salt and freshly ground black pepper
Mediterranean Light by Martha Rose Shulman ISBN 0-688-17467-1
- large bunch fresh mint
- ground cumin
- salt and freshly gr pepper
- olive oil
PermaLink at: http://muffintalk.wordpress.com/2012/07/24/quinoa-tabbouleh/
- extra virgin olive oil
- freshly squeezed lemon juice
- grated carrots
- finely chopped arugula leaves
- fresh parsley
- water
- quinoa
- Real Salt
- cayenne pepper
Permalink: http://nancycreative.com/2012/04/24/tabouleh-salad-from-quinoa-cuisine/
A staple of Middle Eastern cuisine, this salad is a natural use for quinoa. Substitute red quinoa to add a nutty quality to the salad, or use black quinoa for a great contrast of color.
- water
- halved cherry tomatoes
- sliced green onion
- chopped flat-leaf parsley
- chopped fresh mint
- ground allspice
- fresh lemon juice
- extra-virgin olive oil
- kosher salt and black pepper
**Can use goats cheese, with 1/2 teaspoon of lemon juice as well
- organic extra virgin olive oil
- salt
- freshly ground black pepper
- sweet potato mash
- freshly minced organic parsley
- organic wild rocket or baby spinach leaves
- basil leaves
- water
- organic quinoa rinsed
- organic chopped fresh parsley
- organic chopped fresh mint leaves
- finely chopped organic spring onions
- extra virgin organic olive oil
- macrobiotic sea salt
- garlic
- medium tomatoes
- red onion
- dry quinoa
- feta
- good extra-virgin olive oil
- lemon juice
- extra lemon juice to taste
- salt to taste
I made this in June 2011 — everyone loved it.
I didn’t put in the chicory and forgot the corn meal, and only 1/2 bunch of scallions.
- large eggs
- bags spinach
- dill
- parsley
- chicory
- scallions
- cottage cheese
- cream cheese
- feta cheese
- corn meal
- phyllo
- Italian tuna in olive oil
- chopped curly parsley
- finely diced red onion
- Dressing:
- good quality extra-virgin olive oil
- fresh lemon juice
- black pepper and sea salt to taste
“This incredibly easy soup is the easiest way I can think of — short of tabouli — to fill up on much vitamin- and mineral-rich parsley.”
Variation: Substitute 1 bunch watercress, thick stems removed, for the parsley.
- extra virgin olive oil
- water
- low-fat milk
- Freshly ground pepper
- Parsley leaves for garnish