Tabouleh Recipe

Recipe: Tabouli

Since I have a HUGE amount of parsley in my herb garden, I made a giant batch of tabouli (tabouleh, tabbouleh, tabbouli).

2 cup chopped fresh parsley
1 cup chopped tomato
1 cup cooked quinoa (trad recipe calls for bulghar wheat, but I had quinoa at home, and I like that variation)
1 tbs chopped red onion
1 tbs chopped fresh chive (traditional calls for 1/2 c onion, but I had fresh chive so I did this)
salt and pepper to taste
2 tbs evoo
1 tbs lemon juice
1 tbs red wine vinegar
2 tbs water
1 tsp mince garlic
1/4 tsp cumin

Mix all ingredients in med sized bowl, cover and chill overnight in fridge. Ready to serve. I scooped it up with Utz Extra Dark pretzels for a snack. YUM!

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