Note: I make my tabbouleh with quinoa, because I like it better and because it’s gluten free. You can easily use whatever your preferred grain is for this!
Tabbouleh is a staple in my kitchen in the warmer months – made with quinoa, it’s a complete meal, it’s cold and refreshing, full of vegetables, and vegan! (Which is always useful when you have a vegan best friend!) This is not a recipe that I got from anywhere, but one that kind of evolved over time. It’s a pretty lazy recipe too. You need “just one” of everything.
- One bunch scallions/green onions, finely chopped
- One pint cherry tomatoes, quartered
- One large cucumber, peeled, seeded, and finely chopped
- One bunch mint, finely chopped
- One bunch parsley, finely chopped
- One cup uncooked quinoa, prepared
- Salt, lemon juice, olive oil to taste
Basically you cook the quinoa and then toss it in the fridge to cool. While it’s cooling, chop up everything else. Dump it all in a big bowl, season, and it’ll keep for several days in the fridge.
I like it best the second day, after the flavors have melded.