Quinoa Tabbouleh

Quinoa Tabbouleh

Could it be hotter outside? And could this dish look more refreshing?

And can you kind of see my reflection, upside down in the spoon?

Cool, crunch, mint, and quinoa … it even sounds refreshing. Toss this dish together for a summer BBQ bring-along, or keep a bowl of it in your fridge this week for after-work snacks. The flavors are traditional so it will pair with anything.

Ingredients:

– 2 T extra virgin olive oil
– juice from one lemon, freshly-squeezed
– 2 garlic cloves, minced
– 3 c cooked quinoa, cooled (this is how much 1 c dry quinoa will yield)
– 1/2 c finely chopped seeded, peeled cucumber (I use seedless english cucumbers when I can)
– 1 tomato, peeled, seeded, and diced
– 1/4 c fresh mint, chopped
– 1/2 c flat Italian parsley, chopped
– S + P

How do I make it?

  • Whisk the oil, lemon juice, and garlic together in a small bowl. Season with salt and pepper if you would like.
  • To the quinoa, add the cucumber, tomato, mint, and parsley, and stir.
  • Add the dressing, and stir to coat. Taste and season a bit more if you would like – start slow, you can always add more. That’s it!

Original recipe: Bon Appetit, February 2008, p. 16. I found the table of contents from the February 2008 issue, but they apparently did not post to this recipe online: http://www.bonappetit.com/magazine/toc/february_2008_toc .  This recipe (like many of mine!) was in my stack of ripped-out magazine pages. I know you have one too!

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