Quinoa Tabbouleh

Update September 2020… This key to this simple salad is really fresh produce, so we’re making it as often as possible over the next few weeks while summer tomatoes, cucumbers and herbs are still plentiful!

Hope you love it as much as we do!

Update July 2020…

I always say this tastes amazing in the Summer and it really does!

Just made it tonight with tomatoes and cucumber straight from my mother-in-laws garden and it was unreal!

So happy we have a few more months of the freshest summer produce to make this salad with!

It’s the kind of salad that pairs with so many dishes and is a favorite.

Original post…

This Quinoa Tabbouleh is a gluten-free take on the classic tabbouleh and we love it all year round, but especially in in the Summer when the produce is fresh!

Right now all the herbs in our garden are thriving and tomatoes are so ripe, so there’s no better time to make a batch!

And it’s both simple in ingredients and ease of making it.

It’s made with 8 real, whole food ingredients: quinoa, cherry tomatoes, cucumber, parsley, mint, scallions, lemon juice, olive oil, salt and pepper.

And it comes together quickly.  You can prep all the veggies while the quinoa cooks and the entire dish can be ready in 20 minutes.

Then all you do is mix the quinoa with lemon juice, olive oil and salt, then add the chopped veggies and herbs and toss together.

It’s fresh, light and flavorful and it’s adaptable to tastes and availability of ingredients.

For instance, we like ours to have a lot of quinoa so we dial down the amount of herbs and veggies, but you could easily dial it up.

You could also leave out or increase any of the ingredients.  My family doesn’t love mint for instance so I will often leave it out and add mint just to my plate.

The one thing I never switch up is the simple dressing!

It’s just lemon juice, olive oil and kosher salt. It’s fresh and works so well with this salad!

One of the reasons we love this salad is that pairs well with so many other salads and a protein of choice.

We’ve served it with grilled chicken, steak and salmon.  Sometime I mix the tabbouleh all together with warm sauteed chickpeas, feta and olives.

Here I made a bowl with quinoa tabbouleh, massaged kale, hummus, avocado, herbed yogurt sauce and kalamata olives.

This salad also makes a large quantity so perfect for a crowd or meal prep.

Hope you love it as much as we do!

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