Tabbouleh aficionados should look away right now! I know what you’re thinking. How dare she use quinoa in place of bulger and call this tabbouleh?! Yep, you got me. This is neither an authentic Mediterranean, nor an authentic Middle Eastern, Tabbouleh (Tabouli) recipe. Instead it’s an adapted version using quinoa, which is a whole grain, nutrient rich, and plant based complete-protein. Quinoa is available at most grocery stores, and is a great substitute because it compliments all the other ingredients in the salad to make a very hearty and delicious side dish.
This recipe includes a generous amount of finely chopped fresh parsley and mint, cooked quinoa, diced cucumbers, cherry tomatoes, and scallions tossed in a light garlic-lemon vinaigrette. It makes a great alternative to other starchy side dishes such as potato or macaroni salad. I personally love eating this salad with grilled chicken kabobs or a nice juicy burger on a sunny afternoon with a tall cold glass of iced tea.
If you’re looking for a great salad recipe to bring to your next potluck, this salad will not only bring you high compliments, people will seek you out for the recipe. It can be made the night before and will keep well until the next day. Enjoy!