We love Tabbouleh, (also spelled as Tabouli) which is traditionally made with bulgur wheat, but here we made it with quinoa instead. It's a Tabbouleh salad loaded with diced cucumbers, tomatoes, fresh parsley, garlic, fresh basil, mint and quinoa, tossed in a fresh lemon vinaigrette. And, we have to tell you it was fantastic and delicious!
As you know, quinoa is a gluten-free super grain we love to incorporate it into our salads and even main dishes all year long.
Gluten-free is no longer a food fad but a lifestyle change! Enjoy!
Tomato, Basil, Cucumber, Quinoa Tabbouleh
- 2 + 1/2 cups water
- 1 + 1/4 cups quinoa, pre-washed
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice, about 2 lemons
- 20 cherry tomatoes (about 1/2 pint)- diced
- 1 English cucumber - diced
- 3 garlic cloves - minced
- 2 Tbsp. chopped fresh mint
- 3/4 cup finely chopped fresh basil
- 1/2 cup finely chopped fresh Italian (flat leaf) parsley
- salt and pepper to taste
Cook the quinoa with water in a 1.5 quarts saucepan. Bring to boil, cover and simmer for 10 minutes. Remove and set aside for 10 minutes more while covered.
Stir with a fork to fluff. Transfer quinoa to a large serving bowl.
In a small measuring cup, stir the olive oil and lemon juice together.
Pour over the quinoa. Add all the rest of the ingredients,
and mix until well combined. Add salt and pepper to taste.
Cover bowl with clear wrap and refrigerate for about 1 to 2 hours before
serving. Toss again just before serving.
Serves: 6 to 8
Also, try some of our quinoa salads as well:
Greek Quinoa Salad
Quinoa Tuna Salad
Quinoa and Cucumber Salad
Quinoa with Edamame and Fresh Vegetables Salad
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Hope you all had a great weekend. I spent the weekend with my daughter and grandchildren in New York and we had a ball! Thank you for stopping by, we love hearing from you every time we post a recipe. Enjoy!