Lots of fresh organic parsley, small seedless Lebanese cucumbers, ripe cherry tomatoes, scallions and a scattering of quinoa are tossed together and dressed with olive oil, lemon and mint. Think of it as a Middle Eastern chopped salad. It's healthy, refreshing, light and easy.
Traditional tabbouleh is made with cracked wheat. In the traditional preparation of the dish, the tomatoes are diced very finely. But I kept this salad easy and rustic.
I decided to use quinoa(pronounced Keen-wah) instead of wheat for its high nutritional profile. It's a gluten free seed, originally from South America. It has a mild, slightly nutty flavor and makes a terrific substitute for the cracked wheat in this salad. It's an exceptional source of protein an contains all eight amino acids making it a great choice for vegetarians and vegans. It's also a good source of dietary fiber and B vitamins. It's very versatile and easy to prepare.
I like using scallions in this tabbouhleh because they're milder than onions, but you can use red onions if that's what you prefer.
