Quinoa Tabouleh (Tabouli)
Some days are just meant for fresh, bright happy looking salads. This crunchy tabouleh is packed with flat-leaf and curly parsley, mint, cucumbers, tomatoes and quinoa. The addition of quinoa to this salad happened quite by accident when I ran out of bulgur at home and decided to add some kind of grain to help provide structure to the salad – and what a find it was. I find myself reaching for quinoa every time I make this salad now.
Tabouleh also happens to be one of those salads where you have to let the ingredients shine and speak for themselves. Use the freshest ingredients, leave them raw, add some citrus and see how bold and flavorful this salad can be. Honestly, I don’t even crave dessert after I eat a bowl of this – it’s that good!
Although not technical, I do wish you learn from my mistakes over the many iterations of this salad I’ve made. To achieve best results:
- Tomatoes and cucumbers: After chopping your tomatoes and cucumbers, add salt and drain the excess liquid released
- Parsley: After washing your parsley, pat dry with kitchen towels or paper napkins and chop very fine. The crunchier your leaf, the less soggy your salad will be
- Garlic: Although not conventional, the addition of garlic to your olive oil and lemon dressing will add a delicious note to your salad. It may sound off-putting to add raw garlic, but trust me, it works here
- Quinoa: Cook the quinoa just a touch less than you would normally – we’re going for a pearly sort of texture rather than a mushy texture
- Excess moisture: Water is not your friend in this salad. The olive oil and lemon juice make for a watery dressing as is, so squeeze out all the excess moisture from your washed leaves and veggies. Skip out on the tomato water and feta liquid. The addition of salt will make the salad weep when refrigerated, so make sure there is enough body to your salad to soak it all up.