My Tabouleh with a Twist
I have been craving tabouleh but knew I would end up doing something to make it "my own".
First, I knew I wanted to change up the texture slightly. I immediately thought of quinoa. I find its texture so unique having an almost crunchy texture even when cooked. So, use half bulgur, half quinoa. There is a little oil used in Tabouleh and everyone uses different ones. I decided I wanted to go with a toasted sesame oil as that would be beautiful with quinoa. The other change I knew I wanted to make was the onions. Onions are most often added to Tabouleh raw, I always prefer sautéed and feel it really works better in this dish because raw onion over-powers too much. I wanted to taste the parsley - taste the bulgur - and not struggle to find those delightful flavors over raw onion.
So, here is how it came together: (all ingredients I used were organic)
1 cup bulgur
1 cup red quinoa
1 small onion
1 small cucumber
1 cup chopped tomato
1 cup chopped fresh flat leaf parsley
2 lemons (juice)
Fresh Cracked Pepper
Pour one cup of bulgur into a mixing bowl and pour 2 cups of boiling water over it. Cover it for 45 min to an hour.
Cook one cup of red quinoa and let cool (you cook quinoa like rice - 1 c. quinoa to 1 c. water. Bring to a boil, then lower the heat, cook covered for approximately 10-15 minutes until water is absorbed.
Cut the onion into a med to small chop. In a pan, sauté the onion in a small amount of toasted sesame oil. Salt and pepper the onion while cooking.
Chop tomatoes, parsley and cucumber.
Once all cooked ingredients are cooled, mix them in a large bowl with all fresh ingredients. Add sea salt, cracked pepper, lemon juice and a generous drizzle of additional toasted sesame oil. Stir well and refrigerate for 1 hour before serving.
As you should do always...taste during preparation to be sure your dish is seasoned as you like.
And then, eat and enjoy!