1/2 cup quinoa (or bulgur for traditional, non-gluten free version), cooked to package directions
1 bundle fresh parsley, finely chopped
2 Tbsp (heaping) fresh mint, finely chopped
3 green onions, ends trimmed and finely diced
2 tomatoes, seeded and diced
1 tsp garlic, minced
Juice of 2 lemons
1/4 olive oil
Kosher or sea salt
Cook quinoa according to package directions, then set aside to cool completely.
In a bowl, mix together parsley, mint, onions, tomatoes and garlic. Fold in cooled quinoa and stir to fully combine.
In a separate bowl whisk together lemon juice and olive oil. Pour dressing over the tabbouleh and season with a pinch of two of coarse ground salt.
Cover and refrigerate for at least 30 minutes to allow flavors to meld together, and then taste and adjust any seasoning as needed.
Serve with Homemade Chicken Shawarma or Kale, Sweet Potato & Lamb Polenta Pizza, basically anything with super bold flavor that needs a good refreshing palate cleanser to go with it.