This Middle Eastern salad is traditionally made with bulgur (cracked wheat) which has an awesome texture and flavor, but since I became a gluten-free gal, millet and quinoa have been the “stand-ins” for the wheat grain. Regardless of the grain, this salad is beautiful to look at and packed with fresh flavors! One of my favorites indeed.
Tabbouleh Salad
A great make-ahead salad as it only gets better the next day!
Ingredients
- 1/4 cup millet or quinoa or bulgur, if not gluten-free
- 1 1/2 cups fresh parsley finely chopped
- 1/2 cup fresh mint leaves finely chopped
- 2 to matoes chopped
- 1/2 cucumber chopped
- 4-5 green onions chopped
Dressing
- 1/4 cup extra-virgin olive oil
- 1 garlic clove minced
- Juice of 2 lemons about 1/4 cup
- 1/4 teaspoon sweet paprika
- Salt and pepper to taste
Instructions
- Cook the grain first and then set aside to cool as you chop the rest of the ingredients and prepare the dressing.
- If using millet or quinoa, cook the grain in about 1/2 cup water (rinsing quinoa first before cooking as this removes the saponins which would otherwise render the cooked quinoa bitter in flavor). If you are using bulgur, cook the grain in 3/4 cup water.
- Chop up the parsley, mint, tomatoes, cucumber, and green onions and add to a large salad bowl, along with the now cooled millet/quinoa.
- Prepare the dressing and toss all together. Season to taste with salt and pepper.
Notes
You can have fun with the salad ingredients; use farro, brown rice, or freekeh instead of the millet, quinoa, or bulgur. Add lentils or red kidney beans to boost fiber and protein. Top with crumbled feta or chopped avocado.The possibilities are endless!
