This is a modern take on an old favorite. Traditionally, tabbouleh is made with bulgar wheat, but this version has quinoa which is not only gluten free but also contains a healthy dose of plant-based protein. Tabbouleh is satisfying as a main dish served on a bed of greens or as a side to compliment any meal. It also can be made in advance for an easy on-the-go meal.
1 cup uncooked quinoa, rinsed and drained
2 cups water
1 cup cucumbers, peeled and chopped
1 cup fresh parsley, chopped
¼ cup fresh mint, chopped
1 cup grape tomatoes, quartered
½ cup scallions, chopped
½ teaspoon sea salt + more to taste
freshly ground black pepper to taste
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
1 teaspoon minced garlic
Cook the quinoa in two cups water (or use vegetable broth for a boost of flavor). Chill thoroughly. Add the cucumber, scallions, parsley, mint, and tomatoes to the quinoa. Next, season the quinoa mixture with salt and pepper to taste. In a separate bowl, whisk the olive oil, lemon juice, and garlic until blended. Add the dressing to the quinoa and veggies and mix until thoroughly combined. Chill before serving.