Summer Eats: Quinoa Tabbouleh

Quinoa Tabbouleh Cover Shot


I don’t know about everyone else, but there’s something about a fresh, light meal in the summer with crisp veggies that just seems right. It’s a craving for me. Add lemon and herbs to that mix? Even better!

The other night, my mom whipped together this version of tabbouleh using quinoa and we could smell the summer in the kitchen. I made her teach me how to do it and then had to post the recipe because it is such a versatile food; whether it’s being used as a side or as a full meal in and of itself, it fills you up and fulfills that summery meal checklist.

Traditionally, tabbouleh is made with bulgur or even couscous, but in this version it’s made with quinoa. I’m sure that most of you know quinoa is such a super food, packed with protein, flavor and low in calories. Really your main source of calories with this meal is coming from the olive oil used for the dressing. So, not only does this quinoa tabbouleh make for perfect summer eats, is packed with protein, but it’s also healthy! Looks like we’ve hit the trifecta with this one, huh?? The bonus…. it’s an exotic food, and come on, who doesn’t want to be a little exotic?!

◊ What You Need: ◊

| As a side dish, this serves 4 |

· ½ cup of quinoa uncooked (make about 3 cups cooked)

· 1 cup of coarsely chopped parsley

· 1⁄3 cup chopped mint

· 1⁄3 cup of lemon juice

· 1⁄3 cup of olive oil

· 1⁄3 cup chopped onions

· ¼ of a cucumber cut up

· ½ of a beefsteak tomato cut up

· Salt and pepper to taste

Next, you’ll just want to cook your quinoa. You cook quinoa like rice in that 2:1 ratio, so put 1 cup of water and ½ cup of the uncooked quinoa in a rice pot, bring to a boil, cover and reduce the heat until all the water is soaked up. Then, chop up the ingredients that require chopping and put them into a bowl. You also want to squeeze your lemons and have that ready. Combine with the olive oil and salt + pepper in a separate bowl/cup. Once the quinoa is ready, you can add that to your bowl of chopped veggies and herbs, and then you want to add in your dressing (the lemon, olive oil, salt and pepper). Mix it up nice and well, and you’re all set!

Seriously, this is such a quick and easy meal to prepare, really delicious, and like I said… healthy! For me, it really is one of those great summer meals or side dishes. It goes perfectly with andouille sausage, like we did last night, or another meat. Or even, as I already said, alone.

♦ Any takers?? Try it out, let me know what you think & I’ll be eating leftovers of it today for lunch! 😉 ♦

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