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.
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