2019 update: I actually recommend following my authentic tabbouleh recipe instead of this one (see the recipe notes for quinoa instructions). Over the years, I’ve learned a few tricks to making better tabbouleh, and you’ll find those in my other post. This summer, my A/C window units are failing miserably in their fight against the relentlessly hot weather and the heat produced by my kitchen appliances. Every time I turn on the stove, I sweat up a storm and curse the heat, but I’m not about to give up and go out to eat for every meal. I’ve adapted by seeking out recipes that either don’t require cooking at all, or recipes that require minimal cooking and make great leftovers, like this one. It yields about six cups of salad, which I’ll ration out over the next few days. Tabbouleh, a classic Middle Eastern dish, is one of my all-time favorite salads. I order it every time I spot it on a menu. I’ve found that some more Americanized versions skimp on flavor by cutting back on the herbs and vegetables, but my recipe is about as flavorful as tabbouleh can be. Packed with summer produce, tabbouleh would be a terrific potluck dish for Independence Day! Traditional tabbouleh is plenty good for you, but quinoa (pronounced keen-wah) provides more protein, amino acids and minerals than bulgur wheat. Quinoa, unlike bulgur wheat, isn’t actually a grain. According to Power Foods, one of my awesome new cookbooks, quinoa is the seed of a plant related to chard and spinach. Combined with greens, lots of vegetables, and healthy fat, quinoa tabbouleh as nutritious as it is delightful. I used black quinoa for this salad, but red or a tri-color blend would be delicious as well. I don’t like white quinoa—it’s bland in taste and blah in color. The dark shade of this quinoa contrasts with the brightly colored vegetables and herbs, which produces a striking salad. Feel free to top it with feta cheese!
For more quinoa recipes, check out this post on quinoa for breakfast, and my recipes for cherry, arugula and quinoa salad and roasted tofu with steamed veggies. You might also like my colorful chickpea salad recipe. Enjoy!
