Tabouli, or tabbouleh, is a popular middle eastern dish with as many pronunciations as there are variations on its recipe. Tabouli is traditionally made with bulgar, which is a type of cracked wheat. This recipe is made with quinoa, a grain rich in vitamins and protein. I love the aromatic smell of freshly chopped parsley, garlic, and dill. Thanks to the lemon juice and red wine vinegar, it has a subtle burst of flavor followed by the mellow goodness of fresh cucumbers and tomatoes. This dish functions well as a stand alone salad, or makes a wonderful side dish to accompany falafel, lamb gyros, or a Mediterranean pasta.

Ingredients:

1 cup quinoa, cooked according to package directions and chilled

2 cups cucumbers, diced

1 heaping cup cherry tomatoes, diced

5 green onions, diced

1 1/2 cups chopped parsley

1 tbs chopped or dried dill

1 tsp salt

1 tsp pepper

2 cloves minced garlic

Juice from 2 lemons

3 Tbs olive oil

1 tbs red wine vinegar

 

Instructions:

1. Add chilled quinoa to large bowl and add cucumbers, tomatoes, green onions, parsley, and dill. Stir until all ingredients are evenly distributed.
2. In a small pitcher or bowl, mix lemon juice, garlic, salt, pepper, red wine vinegar, and olive oil until well combined.

3. Pour dressing over quinoa mix and stir to combine.