Freshen up your summer menu with Quinoa Tabbouleh. It’s fast, it’s easy, and it’s made with everything you are growing in your garden.
In case you are new to Culinary Hill, this is the place where we cook food that tastes good.
Seriously, that’s the point.
We aren’t seeking complete proteins or ancient super grains, and we aren’t trying to make a gluten-free alternative to traditional tabbouleh.
We just want dishes that taste delicious.
Today, we’re finding all the ways Quinoa Tabbouleh can make your life better.
Whether you need an idea for your lunch box, a new side dish for summer parties, or just a way to use up everything from your farmer’s market haul/garden/CSA box/grocery store sale, Quinoa Tabbouleh is THE ANSWER.
The Case for Quinoa
So why quinoa? What’s wrong with bulgur?
Actually, nothing is wrong with bulgur. It’s great. → →
But quinoa is faster.
Bulgur takes about an hour to make, quinoa takes about a half hour to make. I rest my case.
There’s that point every summer when your garden is overflowing with tomatoes and cucumbers, your fresh mint has proliferated itself to weed status, and your parsley plant has a tree trunk.
In my case, this happens in my EarthBox, but it could just as easily be a CSA box, your bicycle basket, or your shopping cart. Those summer grocery store sales are hard to pass up, too!
Northwoods cabin getaways, 4th of July parties, graduation celebrations, cozy evenings with close neighbors… all these event have food. Bringing a dish to pass? Bring Quinoa Tabbouleh. Also bring quinoa tabouli.
You don’t have to fret if it sits out at room temperature, you don’t have to worry about food allergens or dietary restrictions (it’s a vegan quinoa tabbouleh), and you can make it ahead. In fact, it tastes better if you do.
For an easy Mediterranean Menu, put out hummus, pita chips or flatbread, more veggies, olives, and feta cheese. Everyone can create their own Mediterranean bowl. Nothing tastes better on a hot day!
Quinoa has a natural bitter coating called saponin that must be removed before cooking. You can either buy pre-rinsed quinoa, such as Bob’s Red Mill,or follow my Recipes Notes below to rinse quinoa yourself.
Yield: 8 servings
Prep Time: 20 min
Cook Time: 1 hours
Total Time: 1 hour 20 min
- 1 cup pre-rinsed quinoa (see notes)
- 1 cup seeded, chopped tomatoes
- 1 cucumber, peeled, seeded, and chopped
- 4 scallions, sliced (white and green parts)
- 1 cup chopped fresh parsley
- 1 cup chopped fresh mint
- 1/4 cup lemon juice (from 2 large lemons)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- In a 3-quart saucepan, bring 2 cups water to a boil. Add quinoa and return to a boil. Reduce heat to medium, cover, and cook for 12 minutes or until all water has been absorbed.
- Remove from heat, fluff, cover, and let stand for 15 minutes longer. Remove lid and cool quinoa completely, at least 30 minutes.
- Stir in tomatoes, cucumber, scallions, parsley, mint, lemon juice, olive oil, garlic, ½ teaspoon salt and 1/4 teaspoon pepper. Serve chilled or at room temperature.
- Fill a large bowl with cold water and add the quinoa.
- Rub the quinoa between your hands to remove the saponin.
- Drain the quinoa through a fine-mesh strainer and rinse until the water runs clear.
- Air dry the quinoa completely or use it immediately for cooking.
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