This is a fabulous and very colorful/pretty lunch or supper dish, perfect for hot summer days. Traditioinally, I think tabbouleh is made with couscous, but I like to make mine with Quinoa. Use your own preference. I also think this recipe is much more flavorful if you let it sit for a day in the fridge before serving… gives the flavors a chance to meld. Serve it with Romaine heart leaves. Dish it into the leaves and eat it as if it’s a taco or lettuce sandwich.
Also, change the ingredients to your mood…. For example, you might instead use feta cheese, black olives, cucumbers, peppers and onions for a greek salad mixture. Or perhaps create a mexican combination. Really, it’s all up to you and what you like.
Ingredients:
Quinoa (1 cup uncooked)
4 ripe plum tomatoes (diced)
2 cups fresh parsley (finely chopped)
1 cup diced cucumber
1 cup fresh mint (finely chopped)
1 bunch green onions (finely chopped)
1 medium onion (finely chopped)
1/3 cup fresh lemon juice
1/3 cup olive oil
1/2 tsp ground allspice
1/2 tsp salt
1/4 tsp ground black pepper
1 head washed romaine lettuce, separated into leaves. Pat dry before serving.
Cook quinoa per the package directions. Note: it’s best to rinse quinoa in hot water first, before cooking. It removes any bitter flavor that may be present. When fully cooked, chill in the fridge.
In a large bowl, combine:
tomatoes, parsley, mint, scallions, onion
Stir in: allspice, salt, pepper.
In separate bowl whisk together lemon juice and olive oil. Add to the chilled quinoa and toss to coat. Add the vegetable mixture and toss to coat. Serve at room temperature.