Quinoa Tabbouleh

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.

Quinoa Tabbouleh

2 cups quinoa, rinsed well
3 1/2 cups water
1 cup fresh  parsley, chopped
4 tomatoes, seeded and diced
1/4 cup fresh lemon juice
Lemon zest for 1 lemon
1/4 cup olive oil
3 cloves garlic, minced
1/4 cup fresh mint, chopped
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
 
Combine well rinsed quinoa and water in a saucepan.  Bring to boil, reduce heat, cover and simmer for approximately 20 minutes or until liquid is absorbed.  Fluff the quinoa with a fork and spread out evenly on a baking sheet to cool completely.  Combine the cooked quinoa with the remaining ingredients, tossing to combine well.  Season to taste with the salt and pepper.  Serves 6.

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