Quinoa Tabouli

Sometimes nothing quite meets my salad needs like sprightly tabouli. Especially in the summer. And since it is basically always summer here in Thailand, a tabouli craving could strike at any time.

I prefer a parsley-forward tabouli, and lately have been swapping out bulgur wheat for quinoa.

Parsley, by the way, is highly nutritious. A 1/2 cup serving size (30.4 grams) has 554% of the Recommended Daily Intake (RDI) of Vitamin K. Vitamin K, as we know, is important for bone health (we do appreciate that, right?) so anytime we can easily incorporate parsley into our dining experience, our bones are happy and thanking us.

Leftover parsley is not to be tossed out.  It is morning green juice material.

The easy-going lemon, parsley and vegetable combo that is tabouli, pairs readily with poached chicken or steamed fish.  It’s makes a solid companion for grilled meats too. If you want, you can get good and Greek, and whip up a fresh yogurt-cucumber tzatziki sauce to garnish that protein.  (My favorite tzatsiki sauce recipe can be found here.)

Tabouli also holds up well in the fridge for a day or two, as parsley is a sturdy soul.

I hope you enjoy this tabouli, along with what remains of your summer.

Print
Quinoa Tabouli
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

A sprightly summer side salad.

Course: Salad
Cuisine: Mediterranean
Servings: 6
Ingredients
  • 1/2 cup quinoa rinsed thoroughly
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 teaspoon garlic minced
  • 3 tbsp lemon juice fresh squeezed
  • 1/2 cup olive oil extra virgin
  • 1 japanese cucumber, or other cucumber de-seeded and diced small
  • 1 cup cherry tomatoes diced small
  • 2 cups parsley washed & thoroughly dried & chopped fine
  • 1/2 cup mint washed & thoroughly dried & chopped fine
  • 2 green onions finely sliced
  • salt and pepper to taste
Instructions
  1. Put the quinoa, water and salt in a small saucepan and heat on high to boiling, then reduce heat to low, top with a lid and simmer 10 minutes.  Remove lid and fluff with a fork.  Let rest for 5 minutes.  Pour into large bowl and toss with 1 Tbsp dressing to cool.


  2. While quinoa cooks, prepare the dressing and veggies.  For the dressing, mix the garlic and lemon juice together. While whisking, slowly pour in the olive oil. Add salt and pepper to taste.  

  3. Place the veggies atop the quinoa, which is now fairly cool, sprinkle with salt and pepper, to taste. Mix with dressing, to taste.

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