What you might be thinking right now: What the heck is tabbouleh?
It’s a popular Middle Eastern salad that’s simple and delicious. This is my own variation of it that doesn’t stray too far from the traditional (from what I’ve read). I have never visited the Middle East so I can’t say for sure.
This is a great vegetarian and vegan dish and the quinoa provides some protein. If you want to keep the Middle Eastern theme going, serve this with falafel or maybe a gyro. If not, pair it with whatever you want or eat it by itself. Can’t go wrong here!
- 2 cups cooked quinoa
- 2 baby seedless cucumbers
- Hand-full of cherry or grape tomatoes
- 1 small red onion
- ¼ cup chopped fresh parsley
- Juice of 2 small lemons
- ¼ cup EVOO
- 1 tablespoon apple cider vinegar
- ¼ cup tahini paste
- 1 tablespoon water
- Cook quinoa according to package. Tip: I use chicken broth instead of water to add more flavor to the quinoa. While you let the quinoa cool, chop the veggies. For this recipe I like everything chopped very small, that way you get a lot of everything in every bite. Slice the cucumbers and chop the slices again and again till they are pretty small. Finely chop the tomatoes and onions too.
- Definitely use fresh vs dry parsley for this recipe. It makes SUCH a difference! I grow parsley in my tiny little urban garden in uptown so you don’t have an excuse to try it! It’s cheaper and so nice to have available all the time. Finely chop the parsley as well.
Note: This will serve 2 with leftover quinoa. It’s nice to store it in the fridge and use up during the week!