Quinoa Tabouli Salad
Quinoa Tabouli Salad
gluten free, vegan, dairy free, soy free Salad
If you are not familiar with Tabouli, it is a wonderful healthy Mediterranean salad or vegan side dish traditionally made with couscous, tomatoes and lots of lemon juice & parsley. It also has some lovely variations depending on the country it is made. I am substituting the couscous with quinoa and to be honest, I have always found the intense lemon& parsley to override the dish so I scaled back on that. I actually grew up eating this salad quite often, and from different arabic families my father knew or was related. I found it so amazing these strong woman with the ability to prepare a feast for every occasion. When I say feast, I am not exaggerating in the least. I mean, Thanksgiving on roids for just a few guests and… all from scratch people. I have never been able to pull off what they have done everyday, even for one day… okay maybe Thanksgiving but I look exhausted. These women, were enduring, gracious, and unyielding. They seriously took care of the home, the kids, their husbands, and cooked a feast everyday. You could often times see the deprivation of sleep on their faces, yet they always had a smile on their face and were so hospitable catering to everyone’s needs but their own. I am not saying it is right to be that tired, but their strength is to be admired, nonetheless. Every time I make or eat this salad, it reminds me of the remarkable feasts those strong women prepared.
The great thing about this recipe is that it is easy to adjust to your liking or as needed, depending on what you have on hand. If you want more quinoa, it works and if you want more veggies it still works. So feel free to play with the measurements it will still be delish.
- 1 Cup Organic Quinoa, rinsed and cooked according to pkg., then rinsed in cool water, and drained well
- 3/4 Cup thinly sliced green onions
- 1 Cup diced sweet tomatoes
- 1 Cup fresh parsley finely chopped
- 1 Cup quartered & sliced English cucumber (or peeled regular cucumber)
- 1/8 Cup mint finely chopped
- 3 TBSP. Extra Virgin Olive Oil
- 2 TBSP. fresh lemon juice
- 3/4 tsp. garlic powder
- 1/2 tsp. salt (or more to taste)
- 1/2 tsp. black pepper
- 1 tsp. cumin
This is the one I prefer Organic Quinoa
1. In a large bowl, whisk your Olive oil, lemon juice, garlic powder, salt, black pepper and cumin until well combined. Add the mint and whisk in.
2. Toss with the cooled and drained cooked quinoa.
3. Add the prepared tomatoes, parsley, green onions and cucumber and toss lightly.
4. Refrigerate for 1 hour before serving. You can also enjoy it immediately after making it, I usually can hardly wait to eat it, but the rest period allows the flavors to penetrate through all your fresh ingredients. Best when consumed the same day.
If you need to make it ahead, let’s say the night before or morning of the same day, I recommend adding step 3 about 1-2 hours before serving. So you will be holding off, preparing the tomatoes, parsley, green onions and cucumbers until maybe a couple hours ahead. I have made it the night prior and it just doesn’t taste as fresh and the cucumbers get way too soft.
Above is the same recipe made with red quinoa, it’s still as good. Although I will say the lighter color has more of a fluff to it and a milder flavor vs. this one is a tad nuttier.
Quinoa Tabouli or Quinoa Tabbouleh