Tabouli (or Tabbouleh) is a fresh Middle Eastern salad usually made with bulgur, lots of fresh herbs, zesty lemon juice and diced vegetables. This version uses quinoa instead of bulgur, making it acceptable for Passover.
There are variations of Tabouli; some calling for onions, others using lime and many using more parley than anything else. I like mine tangy from the lemon juice with a hint of garlic and plenty of parsley (though I only use one large bunch of parsley, if you like it with more, double the parsley).
Quinoa Tabouli is such a great, light salad that’s easy to make and packs a punch in flavour. Serve it as a starter or as a mezze with babaganoush, marinated olives and pickles, and other salads or alongside some grilled chicken or fish for a light dinner.
Light, tangy and herbaceous, this makes a great addition to a mezze platter or a side dish for a light meal.
- 1 cup quinoa
- 2 cups water
- zest and juice of 2 juicey lemons
- 1 tsp. salt plus 1 pinch
- 1/4 tsp. black pepper
- 2 garlic cloves, crushed
- 3 Tbsp. olive oil
- 1 large bunch of flat-leaf parsley (1 1/2 cups chopped)
- 1/4 cup chopped fresh mint
- 3 green onions, trimmed and thinly sliced
- 3 large plum tomatoes, cored and diced
- 1 long English cucumber, trimmed and diced
- Rinse the quinoa well in a mesh strainer, under cool water. Place the rinsed quinoa, water, and a pinch of salt in a small pot and place over high heat. Bring to a boil, reduce heat and simmer gently for 10-15 minutes, or until all the water is absorbed. Remove from the heat, loosely cover, and let sit for approximately 20 minutes, then fluff with a fork.
- While the quinoa cooks, prepare the rest of the salad. In a large mixing bowl, whisk the lemon juice and zest, 1 tsp. salt, pepper, garlic and olive oil together.
- Add the chopped vegetables, herbs and the cooled quinoa to the bowl and mix everything together.
- Serve right away or cover and refrigerate until ready to eat. Can be made a day in advance.
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