Quinoa Tabbouleh (Vegan, Gluten Free)

One of Guatemala’s blessings is our wonderful markets, filled with fresh local fruits and vegetables. Yesterday I went up to one of my favorite vendors, where I often buy basil and leafy greens. There was no basil on display, so I asked for it. The vendor pulled out a small paper bag: “Sí, hay.” She handed me a beautiful bunch of basil and said “También hay perejil”…”There is also parsley.” She handed me two gorgeous, fresh bunches of flat-leaf parsley.

I hadn’t though about parsley in months! My brain quickly went into planning mode: I have mint growing in the garden. Stop and get some tomatoes and cucumber. In my mind, I could already see the tabbouleh prepared for lunch.

While bulgur wheat can be found in specialty stores here, it’s not a common ingredient. I knew I had quinoa, however, and a new version of my favorite tabbouleh was born. If you prefer bulgur to quinoa, no problem! Use 1 cup of dried bulgur instead of 1 cup of dried quinoa.

Most tabbouleh recipes call for olive oil. I don’t add oil to mine–just some lemon or lime juice for moisture. Instead of oil, sliced avocado adds a whole-food source of richness.