Recipe: This quinoa tabbouleh is perfect for health freaks
Quinoa tabbouleh is a modern twist on a classic Middle Eastern salad traditionally made with bulgur wheat. This version, using quinoa, is a protein-rich, gluten-free alternative that maintains the fresh flavors of the original dish. Originating from Levantine cuisine, tabbouleh has gained worldwide popularity for its refreshing taste and health benefits. Let's get cooking and bring this nutritious dish to your table.
Gather the following ingredients
For quinoa tabbouleh, assemble one cup of quinoa, two cups of water, and a large bunch of finely chopped parsley. You will also need three diced medium tomatoes, one diced cucumber, and two thinly sliced green onions. Additionally, prepare a juice of two lemons and a one-fourth cup of olive oil for dressing. Finish with salt and pepper to enhance the flavors to your preference.
Cook the quinoa
Rinse quinoa under cold water to remove the bitter coating. In a medium saucepan, combine the rinsed quinoa with two cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes or until the quinoa is fluffy and the water is fully absorbed. Remove from the heat and allow it to cool down completely before using.
Prepare the vegetables
As the quinoa cools, focus on the vegetables. Finely chop a large bunch of parsley, discarding most stems. Dice three medium tomatoes and one cucumber into small, even pieces for the salad. Thinly slice two green onions for added flavor. Place the chopped parsley, tomatoes, cucumber, and green onions into a large mixing bowl, ready for the next step in your tabbouleh preparation.
Combine ingredients
Once the quinoa has cooled, incorporate it into the bowl with the prepared vegetables. Drizzle a quarter cup of olive oil over the mix. Follow by squeezing the juice from two lemons onto the salad. Finish by seasoning with salt and pepper to suit your taste preferences. Stir everything together to ensure the flavors are evenly distributed throughout the tabbouleh.
Final touches
Combine all ingredients with a gentle toss for even distribution. The lemon juice adds a zesty tang, while the olive oil contributes a rich smoothness. For optimal flavor, allow the tabbouleh to sit for at least 30 minutes before serving. This resting time lets the flavors meld, resulting in a more cohesive and delicious final dish.
