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.
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.
Bulgur is a traditional grain for tabbouleh, but I like quinoa too. They are both good!
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.
- 1/4 cup uncooked quinoa rinsed (see notes)
- 1/4 cup lemon juice from 2-3 large lemons
- 1/4 cup olive oil
- 2 Roma tomatoes seeded and finely chopped (about 1 cup)
- 1 bunch scallions sliced (white and green parts)
- 3 bunches fresh parsley stems removed, minced
- 1/4 cup fresh mint leaves minced
- Salt and freshly ground black pepper
- In a 3-quart saucepan, bring ½ cup 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, stirring occasionally to help it cool.
- To a large bowl, add quinoa. Stir in lemon juice, olive oil, tomatoes, scallions, parsley, mint, and salt and pepper to taste (I like ½ teaspoon salt, and ¼ teaspoon pepper). Serve chilled or at room temperature.