Alright, so today I’m gonna share my attempt at making tabouli, but the gluten-free version. I’m not a chef or anything, just a regular dude who likes to mess around in the kitchen. Here’s how it went down.
First thing’s first, I had to ditch the traditional bulgur. That stuff’s a no-go if you’re avoiding gluten. I’d heard quinoa works pretty well, so I grabbed a bag.
The Quinoa Prep: I measured out about a cup of quinoa and gave it a good rinse. I always rinse it, you know, to get rid of that kinda bitter taste some people complain about. Then I threw it in a pot with two cups of water, brought it to a boil, then simmered it for about 15 minutes until all the water was gone and the quinoa was fluffy. After that, I spread it out on a plate to cool down. Gotta let it cool completely, otherwise, your tabouli will be a soggy mess.
Veggie Chopping Time: This is where things get real. I grabbed a bunch of fresh parsley – like, a LOT of it. Also, some mint. I washed them really well and then started chopping. And I mean, really chopping. You want the parsley and mint to be super fine. My knife skills are… well, let’s just say they’re a work in progress. Took me a while, but I got there eventually.
Next up, tomatoes. I used about three medium-sized tomatoes. Diced them up small, trying to get rid of some of the seeds and the watery stuff. Nobody wants watery tabouli.
Then came the cucumber. Peeled it, diced it. Pretty straightforward.
And finally, a couple of scallions. Chopped them up fine too.
Mixing It All Together: Once all the veggies and the quinoa were prepped, I tossed them all into a big bowl. It was starting to look like tabouli!
The Dressing: For the dressing, I kept it simple: olive oil, lemon juice, salt, and pepper. I didn’t measure exactly, just kinda eyeballed it. Maybe like, a quarter cup of olive oil and the juice of one lemon. Gave it a good whisk and then poured it over the salad.
Taste Test and Tweaks: I gave it a good toss to make sure everything was coated in the dressing, then I tasted it. Hmmm. Needed more lemon juice. So I squeezed in a bit more. And a little bit more salt. Taste, tweak, taste, tweak. That’s how I roll.
Chill Time: I covered the bowl and stuck it in the fridge for about an hour. I think tabouli tastes better after it’s had a chance to chill and the flavors have all melded together.
The Verdict: After an hour, I pulled it out of the fridge and gave it another taste. Not bad! The quinoa worked surprisingly well. It wasn’t exactly the same as tabouli made with bulgur, but it was still really good. Fresh, lemony, and perfect for a summer day. Plus, it was gluten-free, so I could actually eat it without feeling like crap later.
Things I’d Do Differently Next Time: Maybe add a little bit of garlic to the dressing. And I definitely need to work on my chopping skills. Smaller pieces would make it even better. Oh, and maybe a pinch of red pepper flakes for a little kick.
Overall, it was a success! I’d totally make this gluten-free tabouli again. It’s easy, healthy, and tastes great. Give it a try sometime!