I meant to share this recipe with you WAY back in September. and now it’s December.
Remember when I spoke at the Wife Style Conference? Right. Well, I made this Tabbouleh salad for everyone and it was a hit! I also promised I would share the recipe… 3 months later. Fail.
I know it’s not summer anymore, but this can be enjoyed any time of the year. It’s light, refreshing and absolutely delicious!
The traditional Tabbouleh is made with couscous, which contains gluten. Thank goodness for alternatives, like quinoa, we’ve got options!
It’s also a great option for entertaining. Serve in endive boats or in mini glasses with a mini wooden fork. OR serve as a salad or side for buffet or sit down dinner.
However you decide to serve this, ENJOY because it’s delish!
Red and White Quinoa Tabbouleh Salad
[adapted from New York Times]
- 1/2 cup white (original) quinoa
- 1/2 cup red quinoa
- 1 1/2 cups water
- 3 teaspoon salt
- 1/2 cup fresh lemon juice or lime juice
- 1/2 teaspoon ground cumin
- 1/4 cup extra virgin olive oil
- 3/4 cup parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 6-8 scallions, white part and light green sections, finely chopped
- 1 red or orange bell pepper, chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
Optional – not necessary for all. . .before cooking, rinse the quinoa (white & red) thoroughly.
In a medium saucepan, add quinoa, water and 1-teaspoon salt. Bring to a boil. Reduce the heat, cover and simmer for 15 to 20 minutes. If there’s excess water, drain through a strainer and then spoon the quinoa back into the saucepan. Let sit uncovered or with a paper towel covering for 20 minutes. Use a fork to fluff the quinoa.
To make the dressing, whisk together the lemon (or lime) juice, olive oil, 2 teaspoons of salt, and cumin.
Transfer quinoa to a large bowl, drizzle dressing over and toss until well combined. Add remaining ingredients and mix until well combined.
December 1 2011