Tabbouleh is a Lebanese dish made with parsley, mint, tomatoes, green onion and bulgur. An authentic Lebanese tabbouleh contains mostly parsley and is mostly green. Americanized version contains more bulgur and resembles a couscous salad. Then there is the quinoa version, which is my favorite because the addition of protein makes it possible to be a meal replacement. Plus, quinoa is a staple in my house; therefore, readily available.
I love eating quinoa tabbouleh scooped up with pita bread or tortilla chips or alone. I love eating it as a side with grilled steak or chicken or shrimp, you name it. It goes with everything. Gosh, I’m salivating as I’m writing this.
Prep time: 15 mins Cook time: 20 mins
1 cup quinoa
2 cups water
1/2 teaspoon salt
1 lemon, juiced and zested
1/2 cup extra-virgin olive oil
1/4 cup diced red onion
2 cups cherry or grape tomatoes, quartered
1 cup diced cucumber
1 large bunch parsley, chopped
1 small bunch mint, chopped
salt and pepper to taste
In a saucepan bring water to a boil. Add quinoa and salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature and fluff with a fork.
*Optional: In a small mixing bowl, marinate the diced onion in lemon juice and zest while prepping the other ingredients to soften the bite.
In a small bowl, whisk together the lemon juice, zest and oil. Salt and pepper to taste and set aside.
In a large bowl, combine the remaining ingredients. Pour the 3/4 of dressing and toss gently. The salad can be made a few hours ahead of time and refrigerated. Drizzle remaining dressing right before serving.