Tabouli, or taboouleh, is a Lebanese salad that is traditionally made with bulgar, a middle eastern wheat. I’m a huge fan. I don’t really like the taste of bulgar so I decided to substitute it with quinoa since I had plenty of that in my pantry. Tabouli is nice to eat this time of the year because its light, refreshing and with the quinoa addition, its packed with protein. You can eat as a salad or as an appetizer.
- 1/2 cup of quinoa
- 1 cup of water
- 1 1/2 cup of parsley
- 1 large tomato
- half an onion
- 1/4 cup of lemon juice
- 1/4 olive oil
- lemon zest
- 4 cloves of garlic
- sea salt
Look at all the fresh ingredients!
In a saucepan bring 1 cup of water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer covered for 15 minutes. All the water should soak up in the quinoa. Remove from stove and let cool. Fluff with a fork and the quinoa should have multiplied in size and look like this:
While quinoa is cooling, work on chopping up all your vegetables! The most time consuming part of this recipe is chopping up all the veggies. You want to chop the parsley as finely as possible:
Chop tomato, onion and garlic cloves, too.
Squeeze lemon to get 1/4 cup of lemon juice. I like to add the zest of the lemon, too, for more flavor:
In a large bowl, combine all the chopped vegetables with olive oil, sea salt, pepper, lemon juice. Stir in the cooled quinoa:
Serve with pita bread or with crackers! Or serve over a bed of romaine lettuce. A healthy, protein-packed versatile dish for the summer!