Before I start on this tabbouleh, I just want to mention what I hot mess I was yesterday.
I was all about the fumbles. Knocking this over, spilling that, scattering avocado-banana baby purée all over my walls… BAH. No joke- I am going to have to take out a paint brush and touch up my kitchen walls because I could not get it together yesterday. Man, where’s my head been at lately?
On a happier, more composed note, I made this quinoa tabbouleh salad the week before I went on vacation. I originally planned on going the traditional route by using bulgur. I couldn’t find any though.
No problem though! It’s easy enough to swap out a different grain. I decided on quinoa since it has quickly become one of my new favorite grains. That and millet.
Did you know that quinoa is a big-time superfood?
This grain is more than just a carb. It provides complete proteins, which contain all the essential amino acids the body needs to build muscle. The mineral content of quinoa is also very high- calcium, phosphorus, magnesium, potassium, iron, zinc, and the antioxidant minerals copper and manganese, not to mention additional phytonutrients. And let’s not forget the high levels of magnesium, which is important in helping blood vessels and muscles relax (often a contributor to migraines).
So actually, when I think about it, I almost would rather use quinoa than bulgur. As much as bulgur is nutritious in its’ own right, I just LOVE the superfood benefits of quinoa.
Too bad Dave’s not such a fan of quinoa’s texture… he’ll eat it, but it is by no means his favorite. I think he just needs to get used to it though! He’ll come around. I’m not worried. Now if I could only get Scarlett to at least try it…
- 1 cup quinoa, soaked overnight and rinsed
- 1 cup water
- ⅓ cup olive oil
- ⅓ cup fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 garlic cloves, minced
- 1 cup chopped green onions
- 1 cup chopped fresh parsley
- ¼ cup chopped fresh mint
- 3 tomatoes, seeded and chopped
- 1 cucumber, seeded and chopped (peeled, if desired)
- COOK THE QUINOA: Place the quinoa and water in a medium saucepan over medium-high heat and bring to a boil, then simmer on low, covered, for 20-25 minutes or until all the water is absorbed and the quinoa is tender. Remove from heat and allow to steam 5 minutes, covered. Fluff with a fork.
- MAKE THE DRESSING: In a large bowl, whisk together the olive oil, lemon juice, salt, pepper, and garlic.
- MAKE THE TABBOULEH: Combine all remaining ingredients, along with the quinoa, in the large bowl containing the dressing. Toss well to evenly distribute. Refrigerate until ready to serve.