Tabbouli is a chopped herb and grain salad that is traditionally made with bulgur. I recently had a version that substituted quinoa for the bulgur, making the dish healthier and, in my opinion, better. Here is my interpretation of the Quinoa Tabbouli from Cypus Bistro & Cafe in Campbell, CA. It is heavy on the herbs and light on the grains, making it a very light and refreshing salad. Fresh herbs are a must.
- 1/2 cup quinoa, rinsed and drained
- 1/4 tsp salt
- 2 cups minced fresh parsley leaves, from one large bunch
- 1 cup minced fresh mint leaves
- 2 ripe tomatoes, cored, seeded and finely chopped
- 1 small onion, minced
- 1/2 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- zest of one lemon
- salt and pepper to taste
- Bring a scant cup of water to boil in a medium saucepan. Add 1/4 tsp salt and the rinsed quinoa. Cover pan, reduce heat to low and cook for 20 minutes, or until water is absorbed and quinoa is soft. Remove from heat. Place a paper towel or clean dish towel over the top of the saucepan and replace the lid. Let sit for 10 minutes, then spread the quinoa on a clean baking sheet to cool. You can prepare the quinoa in advance and refrigerate until ready to make the tabbouli.
- To prepare the salad: In a large bowl combine the quinoa, parsley, mint, tomatoes, onion and lemon zest. Toss gently to blend. In a small bowl whisk together the olive oil and lemon juice and toss with the salad. Season to taste with salt and pepper.
|Amount Per Serving||%DV|
|Serving Size 123g|
|Recipe makes 6 servings|
|Calories from Fat 169||72%|
|Total Fat 19.16g||24%|
|Saturated Fat 2.64g||11%|
|Trans Fat 0.0g|
|Total Carbs 14.43g||4%|
|Dietary Fiber 2.8g||9%|