I’m sure many of you have a favorite recipe for Tabouli, the classic bulgar wheat salad. We don’t have any parsley right now (although we are once again attempting to grow it) and I’m not a big bulgar fan, so instead I am sending this recipe based on the same concept but with different textures and flavors. In the meantime, if you have a great Tabouli salad you want to share with your fellow subscribers, send it along and I will publish it.
Rinse 1 C. quinoa (any color) in a fine sieve to remove the bitter coating. Place in a pot with 1 1/4 C. of water, bring to a boil and simmer on low heat until the water evaporates and the quinoa is tender. Fluff it with a fork and allow to cool. You don’t want mushy quinoa for this recipe.
Boil a small pot of water. Trim green beans and and cook until just tender, then cool in a basin of water and cut into 2 inch pieces. You want about 1 C.
Dice 2-3 tomatoes and place in a bowl with their juices. Sprinkle with salt. Add 1 small clove of garlic, minced.
Shuck 2 ears of corn and cut the kernels off the cob. If you are happen to be grilling, you can roast them first (or use leftovers). You can also steam or boil them if you prefer.
Pull leaves off a bunch of Basil to make 1 C. Rinse the leaves and spin dry. Chop finely and toss with the tomatoes, then drizzle 3 T. olive oil over them.
Toss the corn, quinoa and beans with the tomatoes and 1/2 C. crumbled feta cheese. Season with salt, pepper, and red wine vinegar to taste. If possible, allow to sit for half an hour before serving and toss a few more times to combine the flavors.