Tabouli, a beloved Middle Eastern dish, traditionally features bulgur wheat as its base. 1 Quinoa Tabouli offers a delightful twist on this classic, incorporating the nutritious and flavorful quinoa instead. This vibrant salad is a refreshing blend of fresh herbs, juicy vegetables, and the nutty goodness of quinoa. It’s a perfect light and healthy meal or side dish that’s bursting with flavor and perfect for warm weather.
INGREDIENTS
- 2 cups water
- 1/2 cup fresh lemon juice
- 1 cup quinoa
- 1/3 cup olive oil
- 3 medium ripe tomatoes
- 2 tablespoons fresh mint
- 1 1/2 cups coarsely chopped parsley
- 1 cup chopped scallions
- Salt, to taste
DIRECTIONS
- Rinse the quinoa thoroughly in a colander, rubbing the grains together to remove the bitter outer layer.
- In a 2-quart saucepan, combine the water and quinoa. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 10 to 15 minutes, or until the water is fully absorbed.
- While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. In a separate bowl, combine them with lemon juice, olive oil, and fresh mint.
- Once the quinoa is done, stir it into the tomato mixture and season with salt. Mix well.
- Allow the tabouli to chill in the refrigerator for at least a day to let the flavors blend.
- Serve at room temperature by removing from the fridge 30 to 60 minutes before serving.
