Is this Tabbouleh? I don’t know. It’s delicious though.
Every time I make quinoa I wonder why I don’t make it more often. It might be my favorite grain in terms of flavor. It’s nutty and earthy and has such good texture. If you’re in the mood for an easy summer salad that isn’t your run-of-the-mill go-to….try this one! It’s bright, herby, and flavorful. (Fresh tomatoes from the garden are the best here!)
RECIPE
INGREDIENTS:
-1.5 CUPS QUINOA
-3 CUPS VEGGIE BROTH OR WATER
-1 LARGE TOMATO, CHOPPED SMALL
-1 CUP MIXED FRESH HERBS LIKE MINT, PARSLEY, OR CILANTRO, ROUGHLY CHOPPED
-1 SCALLION, ROUGHLY CHOPPED
-SALT & PEPPER
DRESSING:
-1/4 CUP OLIVE OIL
-JUICE OF 1 LEMON
-2 GARLIC CLOVES, PRESSED
-SALT TO TASTE
PREPARATION:
STEP 1
COOK QUINOA ACCORDING TO PACKAGE DIRECTIONS. I LIKE TO USE VEGGIE BROTH FOR MORE FLAVOR BUT WATER AND SALT WORK TOO.
ONCE COOKED LET IT SIT TO COOL FOR 20 MINUTES OR SO.
STEP 2
CHOP THE TOMATO, ONION, AND HERBS AND SET ASIDE.
STEP 3
MAKE THE DRESSING. TASTE IT TO MAKE SURE THE FLAVORS ARE BALANCED AND IT’S SALTY TO YOUR LIKING.
STEP 4
ONCE THE QUINOA HAS COOLED A BIT, TOSS EVERYTHING TOGETHER IN A BIG BOWL AND ENJOY!
NOTES:
-This is one of those recipes that’s even better the next day as the flavors meld so feel free to make it ahead of time if you’re serving at a gathering. You can wait to add the herbs until right before serving so they’re fresh!
-If you’re looking to add protein I highly recommend roasted chickpeas. They pair so well with this.
-Choose an olive oil that you LOVE. It really can make all the difference. This one has been my favorite lately.
-While I think parsley and mint make this dish amazing, you can add any herbs you have on hand. I’ll add cilantro if I have it and I love that combo.
Any thoughts on what could make this even better? I hope you love how easy this one is!!
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