Grace’s Epic Tabouli Tabbouleh – The Recipe

Ingredients:

•  2 cups dry quinoa (white, red, or tri-color)

•  6–7 organic lemons (juice + peel from 1)

•  2–3 large bunches parsley

•  1 large bunch cilantro

•  1 large bunch dill

•  1 bunch spearmint (or regular mint)

•  1 good bunch of fresh chives

•  1 bunch scallions

•  1 large English cucumber

•  1 large red bell pepper

•  2 bunches radishes

•  2 bunches celery

•  1 medium to large jicama

•  Mature extra virgin olive oil (from fully ripened olives)

•  Celtic gray sea salt, to taste

•  Optional: pomegranate arils, pine nuts, or lightly roasted pumpkin seeds

How to Make It:

1.  Soak the 2 cups of quinoa in 4 cups of purified water overnight.

The quinoa will absorb roughly 2 cups of the water. Drain and rinse thoroughly several times until the water runs completely clear.

2.  Add approximately 2 cups of fresh purified water (adjust slightly based on how much was absorbed during soaking). You can add a pinch of Celtic gray sea salt at this stage if you like. Bring to a simmer, reduce heat, and cook for about 10 minutes until tender. Fluff and let it cool completely, ideally in the fridge.

3.  Finely chop all the herbs — parsley, cilantro, dill, spearmint/peppermint, chives, and scallions. This generous amount of herbs is what makes it truly “extreme-epic.”

4.  Chop the cucumber, red bell pepper, celery, radishes, and jicama. These can be cut into different sizes — some finely chopped, others in bigger cubes or unique shapes. The variation in texture keeps every bite exciting.

5.  In a very large bowl, combine the cooled quinoa with all the chopped herbs and vegetables.

6.  Add the juice of 6–7 lemons, the finely diced peel of one lemon, and a generous amount of mature extra virgin olive oil. Season with Celtic gray sea salt to taste. Mix well and adjust the lemon, oil, and salt until the flavors sing.

7.  Let it sit for at least 30 minutes before serving so the flavors can meld. Cool.

This Extreme Tabbouleh has become a true staple in my kitchen. It’s incredibly versatile and travels beautifully. I often pack it in glass containers for lunch, dinner, or picnics — it actually tastes even better the next day. (more celtic salt, more lemon juice, to taste to refresh, if needed, in successive days up to 10 days).

I love it for breakfast with a sunny-side-up egg, letting that golden yolk slowly drizzle over the herbs and quinoa. It’s also wonderful tucked inside a savory crepe with cottage cheese or a big spoonful of my lactobacillus reuteri yogurt. It pairs beautifully with grilled salmon or chicken, a bit of feta cheese, or tzatziki on the side. The dairy from the feta or yogurt also helps balance the oxalates naturally present in the herbs, especially the parsley, if you eat this as a habit, especially).

I often plate it over a simple bed of arugula, which adds even more peppery freshness. Feel free to throw in any extra herbs you have from the garden or fridge — those little additions make it even more vibrant.

And when you have an extra moment, take the time to plate it beautifully.  Does it look like art?  Are you being an artist now painting the inner and outer worlds into a new meditation, a new lucid dream, a new consciousness in the making?