My family loves Tabouli and I make it every Friday night. Here is a new twist on that dish. I got this recipe from my cousin Shelley Serber. She has a wheat allergy and developed this amazing recipe to resemble the real Tabouli which is made from Bulgar wheat. If you eat quinoa over Pesach it’s a great side dish.
2 cups cooked quinoa
5 tomatoes chopped
1 red onion chopped
1 cup fresh chopped parsley
1/2 cup freshly squeezed lemon juice (to taste)
3 tbsp extra virgin olive oil
1 tablespoon kosher salt
White pepper (to taste)
Mix quinoa, tomato, red onion and parsley together.
Add lemon juice and olive oil.
Season with salt and pepper, to taste.
NOTE: If you like a more lemon flavor you can add more lemon juice.