While the rest of my garden is toast, the parsley lives on, just begging me to make tabbouleh salad. Except tabbouleh is made with bulgur, which is wheat, which I can't eat. Damn it!
Enter quinoa, the grain that is conveniently a gluten-free seed, hey. I'm not as obsessed with quinoa as some, but in a salad like this, its nutty crunchiness is perfectly tabboulehesque...in fact, you would likely not realize you weren't eating traditional tabbouleh salad if someone (like me) didn't point it out.
And except for all the substitutions I made, because that is one of the best things about tabbouleh — it welcomes just about any vegetable or nut you have knocking around in your kitchen. Zucchini not cucumbers? Fine! Roasted red peppers instead of tomatoes? Lovely! Pistachios in place of pine nuts? Great!
No matter the salad ingredients, I always add lemon zest, toasted cumin and coriander seeds, and toasted sesame oil to the dressing to really pop the flavor. The recipe below is vegan, but feel free to cook the quinoa in chicken stock, or toss in crumbled feta cheese and/or pieces of tender chicken for further popping.