1/3 cup quinoa (original recipe called for bulgar, but I subbed out for gluten-free quinoa)
3 bunches curly parsley
1 pint cherry tomatoes, diced into 1/4-inch
1 ripe avocado, diced into 1/4-inch
5 scallions, sliced thinly crosswise
4 sprigs fresh mint leaves, finely chopped
Juice of 2 lemons
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon granulated garlic powder
Freshly ground black pepper, to taste
2 heads Little Gem romaine, rinsed and dried
Cook the quinoa using theseinstructions. Wash and dry the parsley, then chop in two or three batches with a large chef’s knife, gathering the parsley up as you chop to form a more compact mound, until it is finely chopped.
In a medium bowl, combine the parsley, tomato, avocado, scallions, mint, and bulgur. Stir in the lemon juice, olive oil, salt, garlic powder, and pepper. Taste and adjust the seasonings, adding more lemon and salt if needed. Let the tabbouleh rest for about 15 minutes. Pull the Little Gem leaves from their stems and arrange the nicest, cup-like leaves on a platter. Fill each cup with a big spoonful of the tabbouleh, and serve immediately.