Tabbouleh, a traditional Middle Eastern salad, has deep roots in the Eastern Mediterranean region, with Lebanon claiming it as a culinary treasure. Traditionally composed of finely chopped parsley, tomatoes, mint, onion, and bulgur, Tabbouleh is seasoned with olive oil, lemon juice, and salt. In this modern adaptation, we use quinoa as a gluten-free alternative, offering a delightful twist to this time-honored dish.

Ingredients:

• 3 scallions, chopped
• 1 medium to large tomato, diced
• 1 cup fresh curly parsley, chopped
• 2 1/2 cups cooked quinoa (at room temperature)
• 2 fresh lemons, squeezed
• 1 teaspoon salt
• 3 tablespoons olive oil

Makes 5 cups

Instructions:

1. Prepare the Ingredients:

• • Chop three scallions.
  • Slice one medium to large tomato into squares.
  • Chop 1 cup of fresh curly parsley.
  • Ensure the quinoa is cooked and at room temperature.

1. Combine the Ingredients:

• • Add chopped scallions, diced tomatoes, and fresh parsley in a large mixing bowl.
  • Add 2 1/2 cups of cooked quinoa to the bowl.

1. Add Flavor:

• • Squeeze the juice of two fresh lemons into the bowl for a zesty kick.
  • Sprinkle 1 teaspoon of salt over the ingredients.

1. Final Touch:

• • Drizzle 3 tablespoons of olive oil into the mixture.

1. Mix Well:

• • Gently toss all the ingredients together until well combined. Ensure that the quinoa is evenly distributed and coated with the flavors.

1. Quinoa and Blood Sugar:

• • Quinoa, a low glycemic index (GI) grain, has a slower impact on blood sugar levels than high-GI foods. This makes it an excellent choice for individuals looking to manage their blood sugar levels.

1. Serve or Refrigerate:

• • Your Tabbouleh with Quinoa is ready to be enjoyed immediately.
  • If you prefer a chilled salad, refrigerate it for at least 30 minutes before serving.