Quinoa Tabbouleh
Love this! It’s a fun twist on traditional tabbouleh, which is made with bulgur. This dish comes out of my kitchen with frequency during the summer months. It is very versatile; I make it as as a one-dish dinner served over a bed of spinach or as a side to grilled chicken, or roasted pork tenderloin.
It’s perfect for summer dinner parties, enjoyed by vegans/vegetarians and omnivores alike.
I’ve made it as a simple lunch for girlfriends; served on a bed of baby kale tossed with CMF Lime Vinaigrette, along with Olive Tapenade, fresh feta and pita bread.
Finished off with Peach and Blackberry Crisp served with a small scoop of plain Greek yogurt drizzled with honey and voila! Happy tummies filled with Mother Nature’s food.
As usual with my leftover grains, they get rolled into a wrap with greens and a spread of hummus or pesto. Or tossed into a salad with greens, perhaps shaved cabbage or grated carrots, whatever I have on hand.
Variations:
- Skip tomatoes and cucumber to make it simple side dish
- Add crumbled feta or goat cheese
- Add feta and pitted black olives cut in half
- Replace tomatoes with diced red bell pepper for more crunch
- Replace tomatoes and cucumbers and add chopped roasted red bell pepper and garbanzo beans
Eat it for pleasure. Eat it for life!
Not just a delight to eat with its bursts of crunch, zing of lemon and aromatic mint, but it is so good for our bodies too.
MindBodyGreen: Why Tabouli is Such a Healthy Dish
- 1 cup quinoa
- 1 1/2 cup water
- 1/2 teaspoon salt
- 3 tablespoons lemon juice fresh
- 1 garlic clove minced
- 1/3 cup extra-virgin olive oil
- 2 tablespoons water
- freshly ground black pepper
- 1 large cucumber finely diced
- 1 pint cherry tomatoes cut in half
- 2/3 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh mint
- 2 green onion thinly sliced
- Toast quinoa in saucepan over medium heat until it starts to make popping sounds. Add water and bring to a boil. Immediately reduce heat to low, cover and simmer until quinoa is tender, about 25 minutes. Remove from heat and let stand, uncovered, until cool. Fluff with a fork.
- Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
- Transfer to a large bowl; mix in 1/4 cup dressing.
- Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over tabbouleh
- Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Modified from: Epicurious: Quinoa Tabbouleh
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