Taste of Diversity: The Gypsy Parlor's Recipe for Quinoa Tabouleh

by / Jun. 22, 2016 2am EST

As owner of the Gypsy Parlor, Gabrielle Mattina has helped populate a corner of Grant Street, which has developed over the recent years due to small business owners like her. In honor of the upcoming Taste of Diversity Festival this Saturday, June 25, which takes place on Grant Street right near the Gypsy Parlor, Mattina has shared a recipe from her chef David Fronczack for a fresh and delicious quinoa tabouleh. Enjoy.

 Quinoa Tabouleh 
Makes eight 5 oz. servings:

45 grams of quinoa
1 pint tomatoes
1 onion
1 cucumber
2 tsp. black pepper
1.5 oz. extra virgin olive oil
½ oz. paprika
½ oz. cumin
½ oz. tumeric
½ tsp. salt
½ cup lemon juice
3 oz. parsley
3 oz. mint
Zest of 1 whole lemon

1. Prepare quinoa by adding 3 cups water, dash of kosher salt, black pepper, and a small amount of olive oil. Bring mixture to a soft boil, stir, lower heat, and cover. The quinoa will be finished cooking when the germ is visible, “sprouting” from its seed. Transfer from pan to mixing bowl. Pat dry if necessary and let cool.

2. Rinse produce. Halve or quarter depending on size, the grape tomatoes. Remove seeds from cucumber leaving skin, and dice to a quarter-inch. Dice red onion to similar size. Finely chop parsley and mint after removing any large stems. Add produce to cooled quinoa.

3. Add lemon juice and garlic oil (or minced garlic cloves). Stir.

4. Add dry herbs, salt, and pepper. Stir.

5. Finish with lemon zest. Stir, cover, and refrigerate mixture for at least ½ hour before serving.