How to Make Quinoa Tabbouleh

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By TiffanyZ
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'Tabbouleh (تبولة; also tabouleh or tabouli) is a Levantine Arab dish, often used as part of a mezze. Its primary ingredients are bulgur, finely chopped parsley, mint, tomato, scallion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.

In the Levant, tabbouleh is traditionally eaten with a lettuce leaf, but in the United States it is often served with pita bread, as a dip.

Tabbouleh is popular in Brazil and in the Dominican Republic (where it is known as tipili), due to Middle Eastern immigrants who settled there.

Etymology
Tabbūle is a Levantine Arabic word meaning literally "little spicy." The emphatic diminutive structure faʕʕūl is common in Syrian Arabic and is related to the formal Arabic emphatic structure fuʕʕūlun (as in quddūsun "much sacred.")'
(1)Read more: http://www.reference.com/browse/tabouli?qsrc=2892)

This is my variation using quinoa.

Quinoa can be found in most grocery stores (you may have to look in the health food section).

It is also:

'Rich in calcium
High in iron, phosphorous, vitamin E and several B vitamins.
Although the fat content is higher than most grains, at 6-7%, the protein in Quinoa is unparalleled in the plant kingdom and a strong contender to members of the animal kingdom as well. It's content ranges from 12-18%. Quinoa rivals the protein content of meat and because it contains abundant levels of all the 8 amino acids our bodies need in an almost perfect balance, Quinoa can be termed a "complete protein".
Quinoa is wheat and gluten free and makes a wonderful alternative to people suffering from Celiac disease or wheat allergies.'
(2)Read more: http://food-facts.suite101.com/article.cfm/quinoa#ixzz0OTaszvLa)

Quinoa is also 35 on the *Glycemic Index:
A good source for people with senior and diabetic diets.
*(from the Glycemic Index in the book ‘Eat Yourself Slim’ by Michel Montignac.)

Difficulty: Easy

Instructions

Things You'll Need:

2 c dry quinoa
4 c water
1/2 c lemon juice
1/4-1/2 c canola oil
4 tablespoons of good olive oil
1 heaping tablespoon lemon pepper seasoning
1 cup fresh chopped flat leaf parsley
1/2 cup fresh chopped mint
1 bunch chopped scallions
2 pints baby/cherry/baby heirloom tomatoes
2-3 small chopped and seeded cucumbers
8 oz crumbled feta

Step 1

(image from www.noshtopia.com)

combine quinoa 1/2 lemon juice, lemon pepper seasoning and water in a medium sized pot *or a rice cooker* cook on medium low heat stirring occasionally until grain is light and fluffy and all the liquid is absorbed
Step 2

while the quinoa cools place tomatoes in a large bowl and lightly crush with your hands
Step 3

In a large serving bowl combine all of the ingredients but the feta and tomatoes. Toss until grain, herbs and veggies are well coated (don't forget the remaining lemon juice). Add the feta and tomatoes for one final toss.
Step 4

Place in refrigerator to allow flavors to blend. Chill for about an hour. *(can be served at room temp)