Ingredients
2 T. olive oil
2 T. lemon juice fresh
2 T plus 1/2 cup chopped fresh Italian parsley
1 clove garlic minced
1 1/2 cup water
3/4 cup quinoa rinsed
3/4 cup chopped seeded peeled cucumber (salted and allowed to drain then rinsed)
3/4 cup chopped seeded tomato (also drained)
1/2 yellow pepper chopped (for color)
1/3 c chopped fresh mint
8 green or red lettuce leaves
salt and pepper to taste
Preparation
Whisk oil, lemon juice, 2 T parlsey and garlic in bowl. Season with salt and pepper to taste.
Bring 1 1/2 c water to boil, add quinoa and cover, reduce heat to low and cook until water absorbed and quinoa tender about 13 minutes. Transfer to large bowl and cool a bit. Add cucumber, tomato, mint and remaining parsley. Toss with dressing. Spoon tabbouleh onto lettuce.
I have also added 1/2 cup bulgar wheat and used dark red quinoa.
