The original recipe "was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book 'Siren’s Feast: An Edible Odyssey'" according to Food.com. I switched out the bulgur for a mix of quinoa and millett to make a gluten free version. I love millett for its cousous-like taste and texture and added a large dose of quinoa for nutrition.
Ingredients
2 cups quinoa (I like a mix of red and white)1 cup millett- 1 bunch green onion, sliced finely
- 1 medium onion, chopped finely
- 1 bunch parsley, stems removed, chopped finely
- 1 bunch fresh mint leaves, chopped finely
- 2 large Tomatoes, chopped, or 2 cups cherry tomatoes, quartered
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 lemons, juice of, or 2 tablespoons of a high quality bottled lemon juice
- 1 tablespoon tamari soy sauce
- 1 dash cayenne pepper (optional)
Directions
- Rinse quinoa and millett, then boil in 6 cups of water (I boil mine in a rice cooker for convenience)
- Add onions, parsley, mint, and tomatoes and mix well.
- Finally, add the rest of the ingredients one at a time. Mix thoroughly.
- Chill in the refrigerator and toss once again before serving.
