menu
menu
Chef Linda Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. View Recipes

Blog Image

Tabbouleh

By Chef Linda

Tabbouleh (tabouli) is a very common middle eastern dish, served like a fresh herb salad with tomatoes, cucumber and a scant amount of bulgur, or cracked wheat. Here in the U.S., tabbouleh is often served with more grain, less fresh herbs and vegetables which yields a completely different experience. In this recipe, we follow the middle eastern approach using more herbs than grain, but we also swap out the bulgur and use quinoa for a gluten-free added boost of protein. Serve alongside man'oushe, a traditional Lebanese flatbread.

Ingredients

 4 bunches of Italian parsley, finely chopped
 1 bunch of fresh green mint, finely chopped
 4 mini or Persian cucumbers (or 1 large cucumbers, seeded) finely chopped
 5 medium-sized tomatoes chopped, excess liquid drained
 1 small onion or shallot, finely chopped, about 1/2 cup
 ½ cup quinoa, rinsed
 ⅓ cup extra virgin olive oil
 ½ cup freshly squeezed lemon juice
 1 teaspoon of salt
 ⅓ teaspoon of Lebanese 7-Spices*
 *Lebanese 7-Spices - use equal amounts of:
 Allspice, Black Pepper, Cinnamon, Ground Cloves, Ground Nutmeg, Fenugreek, Powdered Ginger

Directions

1

Cook the quinoa according to package directions, typically 1 to 1 3/4 ratio of quinoa to lightly salted water. Use slightly less water for a crunchier result.

While the quinoa is cooking, place the parsley, mint, cucumber, tomatoes and onions in a bowl and gently mix together.

When the quinoa is done and cooled, add it to the bowl along with the olive oil, lemon juice, salt and spices. Toss gently and serve.

Notes

Tabbouleh
IngredientsDirections

Tabbouleh

DifficultySuper Easy
YIELDS
4 to 6 servings

INGREDIENTS

 4 bunches of Italian parsley, finely chopped
 1 bunch of fresh green mint, finely chopped
 4 mini or Persian cucumbers (or 1 large cucumbers, seeded) finely chopped
 5 medium-sized tomatoes chopped, excess liquid drained
 1 small onion or shallot, finely chopped, about 1/2 cup
 ½ cup quinoa, rinsed
 ⅓ cup extra virgin olive oil
 ½ cup freshly squeezed lemon juice
 1 teaspoon of salt
 ⅓ teaspoon of Lebanese 7-Spices*
 *Lebanese 7-Spices - use equal amounts of:
 Allspice, Black Pepper, Cinnamon, Ground Cloves, Ground Nutmeg, Fenugreek, Powdered Ginger

DIRECTIONS

1

Cook the quinoa according to package directions, typically 1 to 1 3/4 ratio of quinoa to lightly salted water. Use slightly less water for a crunchier result.

While the quinoa is cooking, place the parsley, mint, cucumber, tomatoes and onions in a bowl and gently mix together.

When the quinoa is done and cooled, add it to the bowl along with the olive oil, lemon juice, salt and spices. Toss gently and serve.

ShareTweetSaveBigOven

Category, , , , , Tags,

Leave a comment

Your email address will not be published. Required fields are marked *