Cold · Dinner · Favorite · For Entertaining · Gluten Free · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Tabbouleh Tabbouli Tabouli, Oh My! Salad

I could probably (…OK definitely) eat tabbouli every single day.  This is the perfect salad for anytime of the year, for lunch or for dinner, served warm or cold.  This recipe is super easy and makes a ton of tabbouli so there are always leftovers which get better the longer it sits in the fridge.

For the grain I’ve used cous cous and bulgher wheat, but I’ve found that I like using white quinoa the best because the texture comes out great and its so easy to find.

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Ingredients

For the Salad:

3 large bunches of fresh parsley

2 cups of diced fresh tomatoes

1 green onion

1 1/2 cup dry white quinoa

1/4 cup of mint

For the Dressing:

2 cloves garlic

1/4 cup fresh lemon juice (Juice of 2 lemons)

1/4 cup olive oil

Salt and Pepper

(Optional) 1 tsp Red Pepper Flakes

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For the Quinoa

Pour the quinoa into a medium saucepan, and wash/drain quinoa in the sink.  Add 3 cups of water to the pot (and a little splash of olive oil), and bring the quinoa to a boil.  Once boiling, cover the pot with a lid, and slowly simmer until quinoa absorbs all water… usually about 15 minutes.  Fluff with fork, and set aside.  Alternatively for a lower-maintenance method you can use a rice cooker, and use the same 1:2 ratio of quinoa to water for that as well.

For the Salad

Meanwhile, wash the parsley, and dry in a salad spinner or pat dry with a towel.  Chop each bunch of parsley super finely, use both the leaves and stems.  Repeat with the mint, and add the greens to a large mixing bowl.

Finely dice the tomatoes (usually 3 large, or 1 pint of cherry).  I prefer to use cherry/grape tomatoes because they are a bit sweeter during the winter, but large roma or beefsteak tomatoes will work just fine anytime, especially in season!

Once finished slice up the green onion and add to the bowl along with the greens and tomatoes.

For the Dressing

This is probably one of the easiest parts of the recipe!  Juice 2 large lemons and put into a small mixing bowl, remove seeds if there are any.  This should yield about 1/4 cup of juice.  What you want is equal parts lemon juice and olive oil, so add in 1/4 cup of olive oil as well.  Then using the garlic press (my preferred method!) press 2 large cloves of garlic into the dressing.  Add a lil salt, add a lil pepper, and whisk together!  Thats it, so easy 🙂

If you want to spice it up, add a few red pepper flakes to the dressing too!

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