Tabuli to serve to the Gods!
When I first started making this recipe I made it every week. I was addicted! Now it is till in my go to recipe list. It's easy to make and always a hit. It's even gluten free.
I would recommend it for any summer pot luck or family gathering.
1 to 2 bunches of parsley
1 tomato medium size
1 to 2 cloves of Garlic (to taste)
½ cup Quinoa (soaked over night in water)
One fresh lemon ( fresh squeezed)
¼ cup Olive oil (extra virgin organic unrefined)
Sea Salt to taste
Over night or while you are at work, soak quinoa in water to sprout the grain. Rinse in the morning or after work.
When ready to make the Tabuli. Rinse the quinoa in a (small screen*) strainer and make sure most of the water is drained off. Let sit draining while you prepare the parsley.
Soak the parsley in water to clean, rinse carefully to eliminate all the dirt. Repeat the washing process if needed till all the dirt is gone.
Cut off all the large stems and set into the food processor, together with the fresh garlic. Make sure each clove of garlic is cut into 4 or 5 slices. Pulse the parsley and garlic till it is cut up very fine. Place into a mixing bowel and set aside.
Don't washing out the food processor from the parsley. Wash the tomato and cut into large chunks, put into the food processor and pulse the processor twice or till cut up into small pieces. Add to the mixing bowel with the parsley.
Now add the sprouted and drained quinoa to the same bowel. Stir all the ingredients in the together.
Add olive oil and stir, then add the lemon and stir; then add some sea salt and stir well. Taste
If Tabuli tastes to lemony, add more sea salt. If Tabuli tastes to salty add lemon till you love the taste.
Will last for two days in the refrigerator. Serve with all dishes as a yummy side dish
*If you don’t have a small screen strainer, line the strainer with cheesecloth to drain the quinoa grain
