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.
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
- Add chilled quinoa to large bowl and add cucumbers, tomatoes, green onions, parsley, and dill. Stir until all ingredients are evenly distributed.
- 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.