One day I had a bunch of fresh parsley that inspired me to make tabbouleh. I did not have bulgur wheat on hand, but I did have leftover quinoa, which works great in this jazzy twist on a tasty salad. Quinoa, combined with fresh mint, parsley, olives, and tomatoes, then tossed with a zesty lemon dressing, makes a snazzy spring or summer salad.
ABOUT THE RECIPE:
This tasty tabbouleh uses cooked quinoa for a jazzy twist!
Makes 4 to 6 servings
INGREDIENTS:
SALAD
1½ cups cooked quinoa, chilled (see note)
2 tablespoons chopped fresh mint
1 cup chopped fresh flat-leaf parsley
1 tablespoon chopped chives or scallions
½ cup pitted kalamata olives, sliced
3 medium tomatoes, chopped
DRESSING
2 tablespoons extra-virgin olive oil
1½ teaspoons lemon zest
¼ cup freshly squeezed lemon juice (zest the lemon first!)
Dash of cayenne pepper, to taste
¼ teaspoon sea salt
Several grinds of freshly ground black pepper
Put all of the salad ingredients in a large bowl. Stir to combine. Put all of the dressing ingredients in a medium-sized bowl and whisk together until emulsified. Pour the dressing over the salad and gently toss to combine. Cover and refrigerate for 2 hours or more before serving. Serve chilled.
Chef’s note: To cook the quinoa, thoroughly rinse and drain ½ cup of dry quinoa. Put the quinoa and 1 cup of water in a medium-sized saucepan and bring to a boil over medium heat. Decrease the heat to medium-low, cover and simmer for 15 to 17 minutes, until all of the liquid is absorbed and the quinoa is soft. Fluff with a fork. Refrigerate the quinoa for at least 2 hours, or overnight. Yields 1½ to 1¾ cups cooked quinoa.
Ingredients
Directions
ABOUT THE RECIPE:
This tasty tabbouleh uses cooked quinoa for a jazzy twist!
Makes 4 to 6 servings
INGREDIENTS:
SALAD
1½ cups cooked quinoa, chilled (see note)
2 tablespoons chopped fresh mint
1 cup chopped fresh flat-leaf parsley
1 tablespoon chopped chives or scallions
½ cup pitted kalamata olives, sliced
3 medium tomatoes, chopped
DRESSING
2 tablespoons extra-virgin olive oil
1½ teaspoons lemon zest
¼ cup freshly squeezed lemon juice (zest the lemon first!)
Dash of cayenne pepper, to taste
¼ teaspoon sea salt
Several grinds of freshly ground black pepper
Put all of the salad ingredients in a large bowl. Stir to combine. Put all of the dressing ingredients in a medium-sized bowl and whisk together until emulsified. Pour the dressing over the salad and gently toss to combine. Cover and refrigerate for 2 hours or more before serving. Serve chilled.
Chef’s note: To cook the quinoa, thoroughly rinse and drain ½ cup of dry quinoa. Put the quinoa and 1 cup of water in a medium-sized saucepan and bring to a boil over medium heat. Decrease the heat to medium-low, cover and simmer for 15 to 17 minutes, until all of the liquid is absorbed and the quinoa is soft. Fluff with a fork. Refrigerate the quinoa for at least 2 hours, or overnight. Yields 1½ to 1¾ cups cooked quinoa.
