Quinoa Tabbouleh
This classic Middle Eastern salad gets a twist with quinoa replacing bulgur wheat, thereby bestowing “gluten-free” status upon, and amping up the protein quotient of, this refreshing dish. Perfect as a side salad for all of those grilled meals we are anxiously awaiting. Also delicious as a main course topped with chicken, salmon or shrimp.
Quinoa Tabbouleh was my contribution to a teacher appreciation luncheon at my son’s school. As we begin the 4th quarter of the school year, I’d like to acknowledge and thank all of the teachers out there. I imagine that the homestretch must be the most challenging in many ways. This one’s for you. Enjoy!
Quinoa Tabbouleh
Quinoa Tabbouleh
2018-04-15 10:19:16
Serves 6
Ingredients
- 1 c quinoa, rinsed well
- 1/2 tsp kosher salt, plus more to taste
- 2 Tbls fresh lemon juice
- 1 garlic clove, minced
- 1/2 c extra-virgin olive oil
- Freshly ground black pepper
- 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
- 1 pint cherry or grape tomatoes, halved
- 2/3 c chopped flat-leaf parsley
- 1/2 c chopped fresh mint
- 2 scallions, thinly sliced
Instructions
- Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, whisk lemon juice and garlic in a large bowl. Gradually whisk in olive oil.
- Season dressing to taste with salt and pepper.
- Add cucumber, tomatoes, herbs, and scallions to bowl with dressing. Toss to coat.
- Add quinoa; toss again. Season to taste with salt and pepper.
Adapted from Bon Appetit
Adapted from Bon Appetit
sly rooster https://slyrooster.com/
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April 17, 2018 @ 2:41 pm
I made it today and it is super easy and yummy!
April 17, 2018 @ 6:35 pm
So glad you like it!
April 16, 2018 @ 10:05 am
Sounds like a perfect summer barbecue side dish.