Tabbouli

Ingredients:
2 large bunches of flat leave parsley ( approximately 4 cups when finely chopped ) 
1 tablespoon of finely chopped fresh mint or 1/2 teaspoon dried mint
1 large tomato, finely chopped
1 small onion, finely chopped
cooked quinoa ( traditionally cracked wheat is used but for a gluten free option quinoa is a great substitute ), 1/4 cup cooked
*Lebanese 7 spice blend ( easily found in middle eastern grocery stores, online and many grocery stores today: recipe listed below )
1/4 teaspoon celtic or Himalayan salt, approximately 2 teaspoons
lemon juice, squeeze juice from 1 lemon
Extra virgin olive oil, 3-4 tablespoons

Tabbouli Ingredients

​Instructions:
Cook quinoa per directions on container, cool and set aside.
First finely chop the parley, mint and tomatoes.  Place in large mixing bowl.  
Then finely chop the onion and thoroughly mix with 1 teaspoon of salt and 1/4 teaspoon of Lebanese all spice.  Place in bowl with vegetables.  
Add lemon juice, remaining salt ( adjust as needed )  and olive oil.  Toss until well combine.
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Traditionally eaten by hand with lettuce to pick up tabouli in bite size servings. 

Tabbouli

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​*Lebanese 7 Spice Mixture (make your own): 

1 tablespoon finely ground black pepper
1 tablespoon ground allspice 
1 tablespoon ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground ginger

Mix all the spices and store in sealed container.