Versatile quinoa tabbouleh recipe

I’m sharing the recipe to one of my favorite side dishes that can also double as a main vegetarian dish. Tabbouleh is delicious and can be thrown together in no time for an easy weeknight dinner.

It can easily be transported so it’s great for picnics or potlucks. It’s served cold so it’s refreshing on a hot day. Just like homemade ice cream. I found this recipe in the latest issue of Bon Appetit. They shared other grain recipes if you’re interested.

Ingredients

1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
2 Persian cucumbers, cut into 1/4-inch pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint

Preparation

Bring the quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Follow the box’s instructions on how to cook. When tender, remove from the heat and let stand. After about 5 minutes, fluff with a fork and let cool.

While you wait, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil and season dressing to taste with S&P.

In a bowl, mix 1/4 cup of dressing with the quinoa. Let it stand so the flavors start to blend.

Meanwhile, cut the cucumber and tomatoes, and chop the herbs and scallions. Then add them to the bowl with quinoa. Toss everything to coat. Season to taste with salt and pepper and drizzle the remaining dressing.

I’ve made this a day ahead of time and it keeps well. It’s actually more tasty the longer it sits. You can also chop in scallions, but I don’t like them. A friend once gave me tabbouleh with shredded carrots and it was delicious! This recipe is versatile so you can pretty much add (or leave out) anything you want.

Grains don’t cost much — love that! What other recipes do you like that call for grains?

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