Tabouleh

• Vegan
• Gluten free

• Produce

  • 3 Bunches Parsley
  • 1/2 Sweet onion, small
  • 3 Vine tomatoes

• Condiments

  • 2/3 cup Lemon juice

• Pasta & Grains

  • 1 1/2 cup Quinoa, cooked

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1/3 cup Olive oil

Found on thelittlepine.com

Ingredients

• 3 Bunches of Parsley (as fresh as you can find!)
• 3 Vine Tomatoes (deseeded)
• 1 1/2 Cup Cooked Quinoa (cooled) (If youre using Cracked Bulgur, use 1/4 pound of Cracked Bulgur)
• 1/2 Small Sweet Onion
• 2/3 Cup Lemon Juice
• 1/3 Cup Olive Oil
• Salt & Pepper to Taste

Directions

• In a small bowl, combine the olive oil, lemon juice and 1 teaspoon of both salt and pepper. If youre using bulgur, place the bulgur in the lemon juice/olive oil and let it sit for 30 minutes - 1 hour, depending on how soft you want the bulgur to be. If youre using quinoa, place the cooked quinoa in the bowl and set it aside while we prep the other ingredients.
• Thoroughly rinse parsley. Parsley has a tendency to be very dirty so be careful here!
• If you have the time, rinse the parsley the night before, wrap it in towels and put it in the fridge. This will keep the parsley nice and crisp for the salad. If you want tabouleh right now, blot the parsley dry with a towel. Get it as dry as possible!
• Pick the leaves from the stems of the parsley. Place leaves into the food processor. Pulse the parsley until it is finely chopped, but make sure not to pulse too much.
• Finely chop the onion and tomato.
• Add the onion, tomato and parsley to the bulgur or quinoa. Stir to combine, and salt pepper to taste! Make sure to put a decent amount of salt in the salad, it will bring out the flavor!
• Serve your tabouleh with warm pita bread and Greek yoga, enjoy