Traditional Tabouli is composed of parsley, mint and bulgur - amongst a myriad of other spices and combinations. I have always been an avid cilantro fan... as well as quinoa. So I decided to play with the recipe... why not?
4 cups cooked quinoa (I used whole wheat - may also use black, red or white)
2 tsp smoked sea salt
pinch cayenne pepper
1 tsp cajun seasoning
1 medium mango - dice into small chunks
5 large green onions - thinly sliced
1 bunch cilantro - coarse chop
2 roasted jalapeños - small dice
1/4 cup lemon juice
1 Tbsp lime juice
2 tsp minced garlic
1 Tbsp olive oil
To roast the jalapeños, simply toss in olive oil, then wrap in aluminum foil. Allow to cook in a 400 degree over until tender (about 10-15 minutes).
Once cooled, simply combine all ingredients and allow to marinate together. Tabouli is often more flavorful the following day, as the flavors can marry together thru the night - unleashing their scents and permeating the entire dish.
Tabouli is a fantastic compliment to any type of meat (lamb in particular) - as it provides a refreshing burst of coolness. The fresh herbs brighten any roasted vegetables or protein (fish included).
“That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.” - Anthony Bourdain
Love y'all dearly!!