I really wish it had occurred to my mom and I years ago to start a running tally of the number of batches of tabbouleh to be made in our kitchen. I am not exaggerating when I say that I think it would be in the hundreds! It’s just such an easy, refreshing and wholesome dish that I don’t foresee myself tiring of.
While I’m a big fan of traditional tabbouleh with bulgur, using quinoa instead kicks the protein up a notch and makes it a more complete meal in my mind. And I love that parsley gets to take the spotlight instead of being the garnish that it usually is.
Recipe (adapted from Whole Foods for the Whole Family Cookbook)
- 3/4 cup dry quinoa
- 1 1/4 cups water
- pinch of salt
- 2 medium sized tomatoes, finely chopped (seeded if desired)
- 3/4 of a medium cucumber, peeled and chopped
- 2 cups stemmed parsley, finely chopped
- 1/2 cup fresh lemon juice (or a bit less, to taste)
- 1/4 cup olive oil
- 1/2 tsp salt
- 1 tsp dry dill (or 1 Tbsp fresh)
1. Combine quinoa, water and salt in a medium saucepan and bring to a boil.
2. Let boil for 30 seconds or so and then cover and reduce heat to low for 15 minutes.
3. Remove from heat and let sit for a couple of minutes before fluffing with a fork. Let cool.
3. Add tomatoes, cucumber and parsley to the quinoa.
4. Combine lemon juice, olive oil, salt and dill and add to quinoa.
5. Eat immediately or leave in the fridge for a little while to let the flavours mingle.
My favourite is eating it with a million pita wedges and a boat load of hummus. Ohhhh my. Seriously, get on it friends!
Do you like tabbouleh?