It’s another Food Matters Project recipe! This weeks host is Sarah from Simply Whole Kitchen. From the Food Matter Cookbook, she chose Mark Bittman’s recipe for Quinoa Tabbouleh. Check out Sarah’s version, and what everyone else had made!
Mark Bittman suggests a different version of tabbouleh, which is usually made out of bulgur, tomatoes, parsley, mint, onion, garlic, olive oil, lemon juice and salt. He recommends making this dish with quinoa, and adds more veggies. We didn’t have an quinoa in our pantry, so we used bulgur.
Adapted from: The Food Matter Cookbook (page 164)
3/4 cup bulgur
4 garlic cloves, minced
1-2 shallots, minced
1/4 cup roughly chopped parlsey
1/4 cup roughly chopped mint
15 oz can of garbanzo beans, rinsed & drained
5 radishes, finely chopped
3 green onions, chopped
1 pint cherry tomatoes, halved
15 oz can black olives, drained & chopped
1/2 tsp salt
1/4 tsp pepper
pinch of red pepper flakes (optional)
1/4 cup olive oil
juice of 1 lemon
pita bread (optional)
Cook bulgur per package instructions. Once it’s cooked, add to a big bowl. Next, add all of the other vegetables, salt, pepper and red pepper flakes. Stir all of the ingredients together.
Finally, in a small bowl whisk together the olive oil and lemon juice. Pour over the salad, stir well. Serve with warmed pita bread.