We love new twists on traditional dishes. Traditionally made with bulgur, Tabbouleh has been a classic in our family every summer. It’s fresh, healthy and packed with flavor. There are many versions of Tabbouleh and one in particular includes the super-grain Quinoa. High in fiber and protein, quinoa makes for an excellent substitute to the customary bulger. Here’s our modern take on this traditional salad, which will hopefully become your go-to summertime salad.
1 cup Quinoa (rinsed)
2 cups water
I cup chopped flat-leaf parsley
6 green onions diced
1/2 cup chopped mint
1 pint cherry tomatoes halved or quartered (if they are too big, quarter them)
2 Persian cucumbers cut into 1/4 inch pieces. If you cannot find Persian cucumbers, use a seedless cucumber (1 English cucumber would work)
1/4 cup olive oil
1/2 freshly squeezed lemon juice
1 teaspoon tomato paste (Secret ingredient: makes all the difference)
Romain leaves (optional: used to scoop the tabbouleh)
Begin by boiling 2 cups of water. Add some salt and pour the rinsed quinoa into the boiling water. Reduce the heat to low and cook until water is absorbed. Transfer cooked quinoa into a large boil to cool. Add half of the lemon juice to the warm quinoa (doing this allows the quinoa to absorb the lemon juice).
Whisk olive oil, the remaining lemon juice and tomato paste together. Pour the dressing over the salad and toss it all up until all the ingredients are evenly coated. Season with salt and pepper and enjoy! If you can find Aleppo pepper, it tastes fantastic in tabbouleh (way better than black pepper).