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.

To read the complete August 2017 Dayton Jewish Observer, click here.