Looking for a cool and refreshing summer side dish or an easy salad to pack for lunch? I became addicted to this quinoa tabbouleh that I found at a local store and was determined to make it on my own. It’s great cold or at room temperature. It’s perfect for a summer get together. It will also keep in the fridge for about a week or so. It makes a great snack or meal all on it’s own. Plus, most of the ingredients can be found at your local farmer’s market. Be sure not to skimp on the fresh herbs, they really make the dish tasty!
After a bid of trial and error, here’s the recipe.
1 cup quinoa, rinse and cooked
1 english cucumber, diced
3 medium tomatoes, seeded and diced
1/2 bunch scallions, sliced
2 cloves garlic, minced
1 cup fresh parsley, minced
1/4 cup fresh mint, minced
2-3 limes, juiced
3 Tablespoons extra virgin olive oil
salt and pepper to taste
1. Prepare quinoa according to package directions, add a pinch of salt to season the water. Set aside to cool. (If you’re in a rush, spread out on a plate and set in the freezer while you prepare the other ingredients.)
2. Add remaining ingredients to a large bowl and stir. Add the cooled quinoa. Stir to incorporate. Cover and let sit for at least 4 hours (best if left overnight).
- As a side dish or main salad
- With crackers or pita chips as an appetizer
- Add a little feta
Enjoy the tasty journey! Suzanne