In a large bowl, combine all ingredients (starting with 2 1/2 tbsp lemon juice and 1 1/2 tbsp oil), mixing until well incorporated.
Let sit for about 20 minutes, and then taste. Add additional lemon juice and other seasonings as desired.
This serves 4 as a side dish, and 2 as a main.
You can omit the olive oil if you like, and substitute with 1 - 1 1/2 tbsp olive brine (from the jar of pitted olives), water, or more lemon juice.
For best flavor and texture, use mostly the leafy portion of the parsley and the upper very tender stems, omitting the thicker lower stems. Mince parsley with a chef’s knife until very finely chopped. You will need one (or close to one) bunch of parsley to get this yield.
If you’ve eaten or made tabbouleh before, you may notice that this recipe has less grain in proportion to the herbs and seasonings, even though I have used more quinoa than an authentic tabbouleh would bulgur! Authentic tabbouleh does not have a lot of bulgur, even though many deli varieties and recipes do. Instead, the salad is based more on the fresh herbs with the bulgur used almost as you would a condiment. You can add less/more quinoa to your own preference, and adjust salt and lemon juice accordingly to taste.
I like this salad without garlic, because it offers a cooling accompaniment to other, spicier, dishes. But, feel free to add a small or medium clove of garlic (grated on a kitchen rasp, or pressed) if you really love garlic flavor in tabbouleh.
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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 119.5mg||4 %|
|Potassium 144.5mg||4 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 1.4g|
|Protein 0.7g||1 %|
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Calories per serving: 12
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