- 1 quart quinoa, dry
- 1 quart bulgur wheat, dry
- 2 quarts 2 ½ cups water
- 1 tablespoon 1 teaspoon salt
- 2 quarts 2 ⅔ cups 3 tablespoons 1 teaspoon fresh tomatoes, unpeeled, diced
- 1 quart 2 ⅔ cups 3 tablespoons 1 teaspoon fresh Michigan cucumbers, peeled, seeded, diced
- 1 quart fresh parsley, chopped
- 2 ¼ cups 2 tablespoons fresh onions, diced
- 2 cups fresh red bell peppers
- ¼ cup fresh mint, chopped
- ½ teaspoon ground cumin
- 1 ⅓ cup lemon juice
- ¼ cup 2 tablespoons olive oil
Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa, bulgur wheat, water and salt in a large, covered stock pot. Bring to a boil Reduce heat to low. Simmer uncovered for 10-15 minutes until water is completely absorbed.
Note: When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will only appear when it is fully cooked. Fluff. Refrigerate and set aside to cool.
Combine tomatoes, cucumbers, parsley, onions, bell peppers, mint and cumin in a large bowl. Toss well. Add cooled quinoa and bulgur wheat. Add lemon juice and olive oil. Stir well. Transfer 1 gallon 2 cups (about 7 pounds 12 ounces) tabbouleh to a steam table pan (2 - 12" x 20" x 2 ½" pans). Portion with 6 fluid ounce spoodle (3/4 cup).
Yield: 50 servings
Recipe courtesy of USDA FNS What’s Cooking