Try this new twist on tabbouleh
By Aly Miller, The Nosher
Tabbouleh is a classic Middle Eastern salad made with bulgur, tomatoes and a high ratio of chopped fresh herbs. It’s easy to make, fresh, delicious and healthy, making it a much-beloved side dish around the world.
Instead of classic bulgur, we wanted to try a version made with quinoa, which is high in fiber and protein. This is the perfect vegetarian dish to serve for summer cookouts, Friday night dinner, easy take-along lunch, and even Passover. And it’s so easy to make.
1 cup uncooked quinoa (yields around 3 cups cooked)
1 English cucumber, diced
3 cups cherry tomatoes, halved
1/4 cup olive oil
1 cup chopped fresh parsley
1 cup chopped fresh mint
4-5 scallions, sliced
1 tsp. cumin
2 tsp. salt
1/2 tsp. pepper
Rinse quinoa. Cook according to directions. Fluff with fork and let cool for five minutes. Add cooked quinoa to a large bowl. Add remaining ingredients. Chill in fridge for one hour to allow the flavors to marinate. Served chilled or at room temperature.