I got an email from my children’s school advising where to find their school supply list online along with other back to school information. As much as I tried to deny it, the summer break is coming to an end. How is this possible? Where did the time go? I still have summer heavy on my mind. What’s great about DC is that it can reach the 80 degree mark in October and some pools are still open. One local pool that I go to has a fabulous brunch with several vegetarian options. One of the options is usually a traditional tabbouleh with bulgur but this past weekend they did it with quinoa. I liked the substitute. Ironically they lessened the parsley which I don’t know if that technically makes it an entirely different dish because how can tabbouleh not have parsley? With many more weeks of summer and the desire to eat nice cool salads, I thought I should make tabbouleh and post a recipe.
There’s so many things that are great about tabbouleh. I love the smell of fresh parsley and the lovely taste of the lemon and mint combined. I was excited about trying it with quinoa. Both bulgur and quinoa are great grains but quinoa has 50% more protein which I always need to seek extra of on a vegetarian diet. Another thing I like about this dish is that it is easy to prepare. Besides cooking the quinoa, everything else just gets chopped and when the quinoa is cooled just put all the ingredients together and mix well. That’s it!
Traditional tabbouleh has way more parsley than it does grain. Parsley is an amazing herb with almost every vitamin, lots of minerals and fiber. Keep tabbouleh in mind at the salad bar as an add-on ingredient to your salad. It’s one of those items that adds great texture and flavor to salad, eliminating the need for dressing.
I hope you enjoy my take on tabbouleh. I kept the spices light yet interesting, and used a higher ratio of lemon juice to olive oil.
Feed the wellness in you!
It is recommended to let the tabbouleh sit for 4 hours before serving hence the long total preparation time.
- 1 cup quinoa, rinsed well
- 1 tsp Sea Salt
- 1/2 c fresh lemon juice
- 1 tbl garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 tsp freshly ground black pepper
- 1/2 cucumber (if you you can find one, use a whole Persian cucumber), chopped
- 1 pint cherry tomatoes, halved
- 1 bunch chopped italian parsley (1.5 cups) washed and dried thoroughly
- 1/2 cup chopped fresh mint washed and dried thoroughly
- 2 chopped scallions washed and dried thoroughly
- 1/4 tsp Allspice
- 1/4 tsp Powdered Ginger
- 1/4 tsp Ground Cloves
- Cook a cup of quinoa according to the package directions. Let cool then put in a large bowl.
- Add all remaining ingredients and mix well.
- Let sit for 4 -6 hours or ideally overnight before serving.