Tuesday, March 16, 2010

The Mighty Tabbouleh

I love tabbouleh. I make it using quinoa instead of bulgar for nutrient purposes, but the big ingredient, the thing that makes it taste so fresh, is parsley.

I brought home some parsley the other day and it tasted terrible. Really bitter. Here's the cure: snip the stems and put into a mug of water. Just as if this were a bouquet of fresh flowers. Change out the water after you notice the parsley perk up. The fresh water will improve the taste as well as keep the parsley fresh for up to a week! Change out the water every 2 days to keep it clean.

This also works for celery. Is it just me or do these veggies taste bad these days? I may just be getting old. My son says it's my "old taste buds", but I think something is up. Especially when the taste improves after putting the celery or parsley into water. For the celery, just do the same thing, cut the bottom off and put it into a tall jar of water. You can put the whole thing into the fridge if you want.
And don't get me started on the lousy taste of tomatoes and bell peppers!! If I figure out how to make these taste fresher and less bitter or in the case of the tomatoes, less like cardboard!; I'll post it!

Now go make up a batch of tabbouleh! It's so good and so good for you!

Recipe: Tabbouleh
Serves 4-6

1 cup cooked quinoa -
3/4 cup minced parsley*
1/2 cup finely chopped green onion
1 tomato, diced
1 cucumber, seeded and diced
3 tablespoons olive oil
2 tablespoons lemon juice, or to taste
1 tsp. sea salt, or to taste
Pinch allspice (really, add this! You'll be surprised at how good it is!)

Combine the quinoa and the chopped vegetables and toss to mix. Combine oil, lemon juice, salt, and allspice. Add to quinoa mixture and mix well. Chill. Serve and enjoy.

* Some recipes call for 1/4 c. mint and 1/2 c. parsley. I prefer the all parsley.
I've also made this with millet and it's just as good. Millet is a great grain, but go easy if you are hypothyroid!
Also, I often make the Tabbouleh without the grain. I store the grain separately and mix when ready to eat. This way I can use the Tabbouleh as a topping for a tofu burger or hummus sandwich!

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