Who’s hungry??? Try out this cool new twist on traditional Tabouli made by one of my favorite chefs in the world- Chef Mike. Mike is very creative and has cooked/baked some great stuff for me, which has all been delicious! This week I got to try his “Super Tabouli” which uses quinoa instead of the traditional bulgur wheat. This would be a great substitution for those with Celiac Disease, as quinoa is gluten-free! I really enjoyed the quinoa instead of the bulgur, and most certainly give it two thumbs up. As a Lebanese girl who has tried MANY tabouli recipes, I can safely say this is one of the best yet! This versatile dish is great in place of a salad, as a side dish, or as a main meal served with a bit of grilled chicken! Try it out and let me (and Chef Mike) know what you think by posting a response below!
Chef Mike’s Super Tabouli
-Two finely chopped large bushels of Curly Parsley
- Handful of chopped basil leaves
-One small chopped red onion
-Three large ripe tomatoes, I used a red, orange and some multi red green mutant fromWhole Foods
- Finely Chopped garlic to preference. I chopped up three or four cloves
- I used 3 ripe lemons. Used an old school juicer
- One cup of cooked then cooled Quinoa
- Salt and pepper to taste
- Extra virgin olive oil to preference. I usual just pour it in till I like what I see
Chef Mike’s Super Tabouli
-Two finely chopped large bushels of Curly Parsley
- Handful of chopped basil leaves
-One small chopped red onion
-Three large ripe tomatoes, I used a red, orange and some multi red green mutant fromWhole Foods
- Finely Chopped garlic to preference. I chopped up three or four cloves
- I used 3 ripe lemons. Used an old school juicer
- One cup of cooked then cooled Quinoa
- Salt and pepper to taste
- Extra virgin olive oil to preference. I usual just pour it in till I like what I see
RSS Feed