Traditional tabbouleh is made with bulgur wheat. Bulgur is a whole wheat grain that has been cracked and partially pre-cooked. If you have a known allergy or gluten sensitivity, you should avoid bulgur wheat altogether. This recipe uses quinoa; which is gluten free.
- 1 cup white quinoa, rinsed well
- 2 cups bone broth (chicken or beef) or vegetable broth
- ½ teaspoon sea salt (Himalayan, Kosher, or Celtic also recommended)
- ½ teaspoon freshly grounded pepper
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 1 tablespoon lemon zest
- 3 garlic cloves, minced
- 1/2 cup extra-virgin or white truffle olive oil
- Freshly ground black pepper
- 1 large cucumber, peeled and cut into 1/4-inch cubes
- 2 plum tomatoes or 1 beef, cubed (if using cherry tomatoes use 1 pint)
- 1/4 cup chopped fresh parsley (including stems)
- 1/4 cup chopped fresh mint
- 2 scallions, thinly sliced (green onions), include green of onion
- Bring the quinoa, ½ teaspoon salt, ½ teaspoon freshly ground pepper, 1 clove garlic, and broth to a boil in a medium saucepan over high heat.
- Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Set aside in a large bowl to cool.
- Whisk lemon juice, zest, and 2 cloves garlic in a small bowl. Gradually whisk in the olive oil.
- Season the dressing with salt and pepper (to taste).
- Add a 1/4 cup of dressing to the quinoa and toss.
- Add the cucumber, tomatoes, herbs, scallions, and remaining dressing to the quinoa, and toss to coat. Season to taste with salt and pepper. Serve chilled.
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