We’ve given Tabbouleh a twist with quinoa instead of the traditional bulgur (we won’t be mad if you decide to go traditional though). Not only is this swap just as delicious, you'll love quinoa's higher protein content!
I like to use curly parsley for this salad and this is the ONLY time I've used curly parsley for as long as I can remember. Its frilly texture gives the dish a little more oomph and fluffiness, so if you can find it, buy it!
This makes a great side for grilled chicken or salmon, and leftovers keep well so they can be enjoyed the next day. Just taste for seasoning before you tuck in for round two — the quinoa will absorb a lot of the flavours overnight, so you may need to freshen it up.
If you’re into chopping herbs by hand, and find the process therapeutic, then go to town! If you’re a little pressed for time though, pulse the herbs in a small food processor to help you along. Just make sure they’re dry for best results.
Happy chopping, friends! Xoxo Kirsty
Quinoa Tabbouleh (serves 4)
1/2 cup dry quinoa
1 lemon — zested plus 2 tablespoons lemon juice
1 garlic clove, crushed
1/2 cup extra-virgin olive oil
Salt and pepper
1 cucumber, peeled if desired, deseeded, and cut into small cubes
2 tomatoes, seeds removed and cut into small cubes
2 cups parsley, finely chopped (measured after chopping)
1/3 cup fresh mint, finely chopped
1/2 red onion, finely diced
Rinse the quinoa until the water runs clear. Cook according to package instructions. When it's done, fluff with a fork and set aside to cool.
Combine the lemon juice, garlic, olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a mason jar. Close the lid tightly and shake vigorously.
Transfer the cooled quinoa to a large bowl, mix in a few tablespoons of dressing and combine. This part can be done ahead, in which case, cover and refrigerate for up to a day.
Add lemon zest, cucumber, tomatoes, herbs, and red onion to bowl and combine. Drizzle over the remaining dressing and season to taste with salt and pepper.