This tabbouleh recipe is different. Instead of using burghul, like traditional tabbouleh, this recipe uses quinoa, a grain that is available at health food stores. It looks and tastes better than burghul. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot day. The longer it sits, the better it tastes.
This recipe is almost the same as the one I've been using for years--minus the carrots and cukes. Helpful hints: Wash quinoa before cooking. Qunoa has a white powder-like substance on the grain that needs to be rinsed off before cooking. To speed cool quinoa--put in frig or freezer. To successfully chop rinsed (wet) parsley: remove stems and throw in food processor OR cut using kitchen scissors in a small tall-sided bowl. Another hint: remove seeds from tomatoes before dicing. - 02 Jun 2003 (Review from Allrecipes US | Canada)
I thought this was a nice, fresh, healthy salad. I took another reviewers advice and subbed the parsley for cilantro, and used halved cherry tomatoes for the tomatoes. It seemed like it was missing something so I threw in a dash of cumin. That added the complexity I was looking for. I'll make this again often. - 06 Apr 2006 (Review from Allrecipes US | Canada)
This was fabulous with just one tweak. I found it was slightly bland and missing something so I searched my pantry to see what I could add. I found a jar of pimento-stuffed green olives which I sliced and mixed in and it made all the difference. I would imagine feta would work too, it just needs some kind of flavor punch. I would definitely make this again, as it is a great dish to bring to picnics or potlucks where there will be a vegetarian. Soooo good! Even my meat-and-potatoes boyfriend who shuns anything either ethnic or vegetarian loved it!!!!!!! - 30 May 2006 (Review from Allrecipes US | Canada)