Fresh Tabbouleh with Quinoa
Gritty, fresh and invigorating, this tabbouleh with quinoa is an amazing side for mains like grilled meat, chickpeas, and pizzas or pitas.
- 4 cups curly parsley chopped
- 5 roma tomatoes skinned (optional but recommended)
- 1/2 large red onion
- 1/4 cup mint leaves
- 1/2 cup quinoa more for a grainier, more dense salad
- 1/2 lemon juiced
- 1 1/2 tbsp (20-25 ml) olive oil
- salt and pepper to taste
Prepare parsley and mint ahead of time by washing and allowing them to dry.
Cook quinoa in a pot of water on low boil for 15 minutes (or follow instructions on packaging if applicable). Strain after cooking.
(Optional but recommended). Skin tomatoes. Boil a bit water and add it to a bowl. Carefully slice 4 slits on the skin of the tomatoes, making sure only to cut the outside. Let them sit in the water for 2-3 minutes. The skin will be soft and elastic and should peel off with a little help from a knife.
Chop veggies and squeeze fresh lemon juice. Place them all into a large bowl and mix thoroughly.
Add quinoa, olive oil, mix again, then finish with salt and pepper as desired. Enjoy!
For best results, serve immediately. If you plan to store some overnight you can always keep the lemon and olive oil separate until serving. Have you tried making tabbouleh at home? If so, let me know how it went with a comment below, and tag me on Instagram @the.phil.osopher with your photos. I’d also love to hear thoughts on what other cake recipes you’d like to see.