Quinoa Tabbouleh

I think I found my new favorite salad for spring and summer.  I’ve always been a fan of classic, light, Middle-Eastern flavors like lemon, olive oil, garlic, and herbs.  So, keeping that in mind, I’ve always loved Tabbouleh.  The salad is traditionally made with bulger, tomatoes, olive oil, lemon, mint, and lots of parsley.  I’ve even had it with couscous before, but I loved the idea of mixing it with protein packed quinoa and crisp, cool, cucumbers.

I could eat this as a meal…in fact, I did, last night.  I had the leftovers for dinner.  It made for a beautiful side dish for baked chicken, though, the night before, and could be the perfect partner with virtually anything you feel like throwing on the grill this summer. I can’t wait to make it again.  (In fact, I’m pretty sure that will happen tomorrow.)

I started by cooking my quinoa on the stove top for about ten minutes until it was just tender. Then, I allowed it to rest for about five minutes before fluffing it with a fork, moving it to a bowl, and placing it in the fridge to cool.

As the quinoa was chilling, I got all of my fresh ingredients together.  I started by slicing up four of those super cute baby cucumbers and by halving a pint of grape tomatoes.

 You could absolutely use an English cucumber in place of these little guys if you can’t find them.  I like the little cucumbers because they are nice and crunchy, and have a good bite.

I also chopped up a bunch of fresh parsley and a good heap of fresh mint, and sliced through a few green onions.

Then, I whipped together the simple dressing.  Olive oil, garlic, lemon juice, salt and pepper.  That’s it, but that’s enough.

 When my quinoa had cooled, I mixed it together with all of the chopped veggies and herbs, and then drizzled in that fresh, lemony dressing.

And now, I’m wishing I hadn’t eaten the rest of it for dinner last night, because I sure could go for a bowl full right now for lunch.

Simple.  Fresh.  Delicious.

 QUINOA TABBOULEH

Adapted from Bon Appetit