I need to preface this recipe with a story that happened over 30 years ago. I was the director of a church preschool and happened to meet the coolest lady when enrolling her son in the program, Lanaya Sarkis (sorry for the spelling but it’s been a while and I’m not sure this is correct). Her dream was to be a race car driver which must have made an impression on me, oh yes along with her cooking! Her son became a friend of my son and we were invited for an authentic Lebanese meal at their home, I was smitten, yes, in love with her Tabbouleh or Tabbule. It became a staple in my home once I dragged the recipe out of her. Of course, she never wrote it down she just knew it! I’m sure her mother taught her and therefore no need since it was one of their main dishes during her childhood and I bet remains one today, wherever you are my friend.
In addition to going gluten-free, I’ve tried to avoid grains. Thoughts of making Ms. Sarkis tabbouleh often crossed my mind and it wasn’t until last week when my husband bought me an herb garden for the boat that I decided to do some investigating. My parsley and mint were in full bloom and bringing back memories of my love affair with this delicious Lebanese salad. But what to use instead of bulgar? Bulgar was out of the question since it contains gluten. I looked at other grains and then got this brilliant idea to try making this with quinoa. It is a grain but the benefits and nutrients outweighed my using corn, rice or any other grains, I did it and remembered Lanaya’s recipe by heart and struck up a new love affair with Quinoa Tabbouleh. I hope you try this and are just as smitten by the flavor and fresh taste as I was. Once again your back in my life Lanaya Sarkis! I wonder where you are today and if your racing cars!