ABOUT THE RECIPE:
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 quinoa, which works great in this jazzy twist on a tasty salad.
Makes 4 to 6 servings
INGREDIENTS:
SALAD
1½ cups cooked quinoa, well-chilled (see note)
2 tablespoons chopped fresh mint
1 cup chopped fresh flat-leaf parsley
1 tablespoon chopped chives or scallions
1⁄2 cup pitted kalamata olives, sliced
3 medium tomatoes, chopped (about 2½ cups)
DRESSING
2 tablespoons extra-virgin olive oil
1½ teaspoons lemon zest (zest from about 1⁄2 medium lemon)
1⁄4 cup freshly squeezed lemon juice
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground pepper
1⁄8 teaspoon cayenne pepper
INSTRUCTIONS:
Put all of the salad ingredients in a large bowl. Stir to combine.
Put all of the dressing ingredients in a medium bowl and whisk together until emulsified.
Pour the dressing over the salad and toss to combine. Cover and refrigerate for 2 hours or more before serving. Serve chilled.
NOTE: The quinoa may be prepared up to 24 hours in advance of making this recipe. To yield 1½ cups quinoa, start by thoroughly rinsing and draining ½ cup dry quinoa. Put the rinsed, dry quinoa and 1 cup water in a saucepan. Bring to a boil, cover and cook over low heat for 15 to 17 minutes, or until liquid is absorbed and quinoa is soft. Remove from heat, fluff with fork, cover, and let stand for 10 minutes. Once cool, transfer the quinoa to a tightly covered container and refrigerate for 4 to 24 hours. Proceed with recipe as directed.
Ingredients
Directions
ABOUT THE RECIPE:
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 quinoa, which works great in this jazzy twist on a tasty salad.
Makes 4 to 6 servings
INGREDIENTS:
SALAD
1½ cups cooked quinoa, well-chilled (see note)
2 tablespoons chopped fresh mint
1 cup chopped fresh flat-leaf parsley
1 tablespoon chopped chives or scallions
1⁄2 cup pitted kalamata olives, sliced
3 medium tomatoes, chopped (about 2½ cups)
DRESSING
2 tablespoons extra-virgin olive oil
1½ teaspoons lemon zest (zest from about 1⁄2 medium lemon)
1⁄4 cup freshly squeezed lemon juice
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground pepper
1⁄8 teaspoon cayenne pepper
INSTRUCTIONS:
Put all of the salad ingredients in a large bowl. Stir to combine.
Put all of the dressing ingredients in a medium bowl and whisk together until emulsified.
Pour the dressing over the salad and toss to combine. Cover and refrigerate for 2 hours or more before serving. Serve chilled.
NOTE: The quinoa may be prepared up to 24 hours in advance of making this recipe. To yield 1½ cups quinoa, start by thoroughly rinsing and draining ½ cup dry quinoa. Put the rinsed, dry quinoa and 1 cup water in a saucepan. Bring to a boil, cover and cook over low heat for 15 to 17 minutes, or until liquid is absorbed and quinoa is soft. Remove from heat, fluff with fork, cover, and let stand for 10 minutes. Once cool, transfer the quinoa to a tightly covered container and refrigerate for 4 to 24 hours. Proceed with recipe as directed.