I love tabbouleh. It’s light and refreshing. A while ago my friend Amanda (it’s her amazing and florescent carrot butter on that little whole grain toast in the background) introduced me to a pre-made quinoa tabbouleh salad at Costco, it had extra bells and whistles, like mung beans and brown rice, but it was lacking something so I decided to re-create it at home. I like my simple version better and think it’s more flavorful.
Simplest Quinoa Tabbouleh Salad
4 C. cooked and cooled quinoa
2 english cucumbers, finely diced
2 beefsteak tomatoes, diced (sounds weird on a vegan blog, eh?)
1 bunch parsley, finely minced
1 t. sea salt (adjust to taste)
1/3 – 1/2 C. fresh lemon juice and zest of one lemon (start with 1/3 and add more lemon juice as desired)
Method: Toss all ingredients in a large bowl. Let marinate in the fridge for 30 minutes. Can also be dished over a bed of greens. Serves 4 hungry people.
My friend Shira at IPOM posted a different amazing quinoa salad recipe yesterday. In her post, she included a link to this New York Times article about how increased consumption of quinoa worldwide is decreasing it’s consumption in Bolivia where it’s grown, and the ramifications of that to the health of the people there. Be mindful and grateful when you eat quinoa.