As the warmer weather approaches (that is, hotter weather for us Florida folks), refreshing salads begin replacing my cooler weather, hot comfort soups. Tabbouleh is traditionally made with bulgur but with my new love of quinoa, I simply switched it out. Tabbouleh is a salad that tastes better made ahead and is still good up to two days, if it lasts that long. Like making a big pot of soup to last a few days, salad dishes like this are great to have in my frig ready to take for lunch or pack up to head to the beach.
I made Quinoa Tabbouleh as a side dish with my roasted lamb on Easter. The fresh parsley and mint in the Tabbouleh complimented the lamb nicely and carried the Mediterranean theme of my dinner. Being able to make it the day before is a plus for me as I like to prep as much as I can before a dinner party. Along with the lamb, I roasted asparagus, rosemary potatoes and organic carrots in a rainbow of colors.