Taboulleh is a Middle Eastern dish traditionally made from roasted bulgur wheat, but as that’s a cooked product we use alternatives together with the original fresh ingredients. The best alternative, in my opinion, is quinoa (pronounced keen-wa) which many think is a grain, but which is actually a seed. Quinoa must be soaked and sprouted for a day before it can be eaten.
Here is the perfect recipe for a wonderful taboulleh which will serve several people:
1/2 cup quinoa, soaked 10 – 12 hours (it will have a tiny white tail)
1 1/2 cups of parsley, finely chopped
2 medium lemons, juiced
1/4 cup olive oil
1 cucumber, finely chopped
10 fresh mint leaves, finely chopped
1 cup spring/green onions
3-4 fresh tomatoes, diced
1/2 teaspoon Celtic sea salt
1/4 teaspoon black pepper
- Drain quinoa thoroughly, and with your hands squeeze as much of the moisture out as possible.
- Place quinoa in a large bowl and place the cucumbers, tomatoes, spring/green onions and parsley on top.
- In a blender, process lemon juice, olive oil, mint, salt and pepper until smooth.
- Pour half the dressing over the quinoa and cucumbers and let marinate for half an hour.
- Add the remaining dressing and toss the salad before serving.
Raw Coach Top Tips:
- You could also experiment using ground sesame, sunflower and pumpkin seeds, or milled or crushed nuts, and swapping the various fresh ingredients in and out. No end to the possibilities here
© 2012 Karen Knowler WOULD YOU LIKE TO USE THIS RECIPE IN YOUR EZINE OR ON YOUR WEB SITE? You can, as long as you include this complete blurb with it: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.