"Tabbouleh"

Real Tabbouleh is made with bulger, but after making it with quinoa for Heather's shower, we decided we'd just make it with quinoa from now on.  We liked it better than the original.

The original recipe came from Cooking Light, and all I did was change out the grains. It did require a little change in preparation.

Quinoa Tabblouleh

• 3/4 c. uncooked quinoa
• 1 1/2 cup water
• 2 cups chopped skinless, boneless rotisserie chicken breast (I use leftover chicken.  That will be part of the next post)
• 1 cup chopped plum tomato
• 1 cup chopped English cucumber (I'm pretty sure I just used regular cucumber)
• 3/4 cup chopped fresh parsley
• 1/2 cup (2 ounces) crumbled feta cheese (Optional if you are trying to avoid milk, but I really like feta)
• 1/3 cup finely chopped green onions
• 1/4 cup chopped fresh mint (or 1 T. dried.  I don't often have fresh mint on hand)
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon bottled minced garlic (or you can run a clove of garlic through the garlic press)
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper

Preparation

1. Place quinoa and water in a medium saucepan over high heat, covered.  When it gets to a boil, turn it down to a simmer and cook for about 15 minutes - until the quinoa is lightened with just one spot in the middle of it.  Remove from heat and fluff with a fork.
2. Combine chicken and remaining ingredients in a large bowl. Add quinoa to chicken mixture; toss gently to combine.