Since Bill can’t eat wheat, I like using quinoa as a substitute in tabouli. This is the recipe I threw together on Sunday as part of my preparation for my detox this coming week. With garbanzo beans, it makes a great lunch!
1 cup quinoa
2 cups water
About 20 organic grape tomatoes, sliced in half the long way
1 clove garlic
2 organic scallions
Small handful fresh (homegrown) flatleaf parsley
About 1/4 cup olive oil
Sea salt to taste
Fresh squeezed lemon juice
Dash of cumin
Dash of cayenne pepper
1/2 can garbanzo beans (optional)
Place quinoa in a colander and rinse thoroughly to remove the bitter outer layer. Place quinoa into a large saucepan with water. Bring to a boil. Reduce heat to simmer and cover, cooking for about 10 to 15 minutes or until all water has been absorbed. Cool in fridge.
While the quinoa is cooking, slice the tomatoes, and mix with sea salt and olive oil.
Chop the garlic, parsley, and scallions, and add to the tomato mixture.
Stir in cooked quinoa, adding more olive oil to coat. Stir in lemon juice, cumin, and cayenne. Mix well. Add garbanzo beans for an extra protein kick, if desired.
Let tabouli sit in the fridge at least a couple hours to blend flavors.