For those of you who are not familiar with tabbouleh, let me tell you first what it is before we go any further. I myself do not know tabbouleh until I moved here in Canada. I am not saying that it is a Canadian thing, but because Canada is so diverse that there are a lot of cuisines available to us.
Tabbouleh is a Middle Eastern vegetarian dish traditionally made of tomatoes, finely chopped parsley, mint, bulgur, and onion, and seasoned with olive oil, lemon juice, and salt. It has a very light and fresh taste to it which makes it great as side dish. I love it especially with grilled meat.
It has a slight sour taste from the lemon, but sour in a good way, and the mint gave it a fresh taste. This can be made without Quinoa, often times when I order this in a restaurant, they do not have Quinoa in it. I tried the Quinoa Tabouleh from the one sold in Costco, and I immediately fell in love with it. It looks so simple, and it is simple. So, I decided to made this at home. I’m glad I did. Let’s get started!
- 1 1/2 cup Chopped fresh parsley
- 1/4 cup Quinoa (measured while uncooked)
- 2 tbsp Chopped fresh Mint
- 1/3 cup Cherry Tomato (around 9-10 pieces)
- 1/3 cup Diced Cucumber
- 3 tbsp olive oil
- 1 tbsp Chopped Onion or Shallots
- 1/4 – 1/2 tsp salt
- 1/8 tsp black pepper
- 2 1/2 tbsp fresh lemon juice – can be substituted with Balsamic Vinaigrette Dressing
- 1/8 tsp Chili Pepper (optional)
- 1/8 tsp Cayenne Pepper (optional)
- Cook quinoa as per package instructions.
- Chop and dice ingredients.
- Mix everything in a bowl. Adjust seasoning according to your taste.
- Set aside for at least 1 hour, better yet leave over night. This will make the salad absorb more the lemon juice and spices.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥