Saturday, September 7, 2013

Gluten Free Tabouli

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 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.

    • 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)


  1. Rinse quinoa and millett, then boil in 6 cups of water (I boil mine in a rice cooker for convenience)
  2. Add onions, parsley, mint, and tomatoes and mix well.
  3. Finally, add the rest of the ingredients one at a time. Mix thoroughly. 
  4. Chill in the refrigerator and toss once again before serving.

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