We headed to NYC this weekend to help my daughter, Chelsea with an upcoming move from the financial district to the Upper West Side. It was my birthday weekend, so being in NYC was a bonus. Friday, we walked down Wall Street toward the Seaport. The New York Stock Exchange is always cool to see. Very Patriotic!
After lunch and dessert we headed to the Upper East Side for some serious bird watching. Pale Male is a famous red-tailed hawk that has taken up residence at 927 5th Ave near the boat pond. We try to see Pale Male every visit to NYC. This trip was particularly special because Pale Male and his mate, Lima have 2 babies.
When I got back home, I could not stop thinking about that yummy tabouli and had to make some! This time I substituted quinoa for the cracked wheat used in the traditional recipe. It came out wonderful. Can’t wait to eat some tonight with dinner.
BEST ever Quinoa Tabouli
Always rinse quinoa to remove outer coating of saponins, which can leave a bitter taste, rinse well in strainer and then cook as directed. Substituting the quinoa for the traditionally used cracked wheat or bulgur, makes this version gluten free and FODMAPs friendly!
My friend Liz, a fabulous cook was the inspiration for this recipe. SHOUT out to Liz!
- 1 cup cooked quinoa
- 3 cups finely chopped fresh parsley
- ½ cup finely chopped fresh mint
- 2 medium tomatoes, finely chopped
- ¼ cup freshly squeezed lemon juice (1-2 lemons)
- ¼ cup olive oil
- 2 green onions, diced green part only
- salt and pepper to taste
- In large serving bowl, combine quinoa, parsley, mint and tomatoes. Set aside.
- In small bowl, whisk together lemon juice, olive oil and salt and pepper.
- Drizzle dressing over quinoa mixture and stir to evenly disperse dressing. Store in refrigerator and serve cool as a side salad or filler in a sandwich.