I was never a big fan of tabouleh and then I tried making it with quinoa instead of bulgur. I fell in love with this veggie-filled grain salad.
1 cup quinoa, rinsed very well
2 cups spring or filtered water
Cracked black pepper
2 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon brown rice syrup
6 to 8 sprigs flat-leaf parsley, coarsely chopped (about 1/3 cup)
2 cloves fresh garlic, very finely minced
1/2 red bell pepper, roasted, cut into small dice
1/4 red onion, cut into small dice
2 to 3 plum tomatoes, seeded, cut into small dice
1/2 cup small dice cucumber
Add quinoa and water to a saucepan and bring to a boil over medium heat. Add a pinch of salt; cover and reduce heat to low. Cook until quinoa has absorbed all the water and has opened (a small "tail" forms on each grain, like a tadpole), about 25 minutes. Transfer quinoa to a mixing bowl, fluff with a fork and allow to come to room temperature.
While the quinoa cools, whisk together ½ teaspoon sea salt, 1/8 teaspoon black pepper, lemon juice, oil and rice syrup. Set aside.
When the quinoa is cooled, fold in oil mixture and all the vegetables, tossing very gently to incorporate. Serve within 2 hours of making this dish or it will get soggy. (If making ahead, do not add the oil mixture until close to serving time.)
Makes 4 to 5 servings.