Traditional tabbouleh is a classic Lebanese salad combining cracked wheat with fresh parsley. This gluten-free version uses healthy quinoa. A zing from Middle Eastern spices and Sherry vinegar make the flavors pop. Serve as a side dish for a plant-based summer party, along with Grilled Asparagus Kalamata Olive Meyer Lemon Salad, Moroccan Chickpea Tagine Stew, and Za'atar Spiced Rainbow Carrots.
To make the Quinoa Tabbouleh: Place the quinoa and spices (coriander, cumin, cayenne, salt, and pepper) in a dry pot. Cover and toast over medium heat, stirring often, for about 5-7 minutes. When the quinoa has toasted, add the shallot, garlic, and 2 cups of water. Cover, and bring to a boil.
Reduce to a simmer and cook until quinoa is done, about 10-12 minutes.
When the quinoa is done, remove from heat and fluff to steam off any excess liquid. Transfer to a medium bowl. Let cool for about 10 minutes. You can speed this up by placing the bowl in the freezer.
While the quinoa cools, chop the parsley and dice the tomatoes.
When the quinoa has cooled, add the Sherry vinegar, parsley, and tomatoes. Stir well to combine. Taste to adjust seasoning. Serve slightly chilled or at room temperature. Enjoy!