For awhile I've been thinking I should try making tabouli with quinoa grain instead of wheat and I finally got around to it yesterday. It was amazingly delicious! We gorged ourselves on it and my mouth is watering, thinking ahead to lunchtime today. I used the recipe in Moosewood. I'm not good at deciphering tastes in things, so I need recipes for guidance. Salt? Lemon? Garlic? Something else? Obviously I exchanged the bulgar wheat for quinoa. I steamed it early in the afternoon and by dinner-making time it was cool. I eyeballed the ingredients amounts and added them to taste. Garlic, olive oil, lemon juice, salt, pepper, parsely, scallions, mint, tomato--mostly stuff we have on hand regularly.
Mike put veggies on skewers and I brushed them with herbed olive oil (dried herbs de provence and fresh garlic added to the oil about an hour beforehand to steep), then he grilled. Mike heated up some pita for himself, and voila. Fantastic meal.