Quinoa Tabbouleh
In early quarantine, I bought a giant ass bag of quinoa from Costco. Why? Other than a knee-jerk reaction to feeling like the world was crumbling around me (but isn’t it though), I thought this would be a smart purchase for easy sides, meal prep and more.
Six months later I am quite literally still finding ways to use that quinoa! Don’t get me wrong, I’m not mad about it. Quinoa is such a hearty side that doubles as a protein. I can’t feel too bad about tossing it in a casserole with enchilada sauce and tons of cheese for a quick and cozy weeknight dinner solution, or as a base in Chipotle style burrito bowls.
But of course as the never ending bag of quinoa still goes strong in my pantry, I’m trying to find new and exciting ways to prep this quinoa. Enter, quinoa tabbouleh!
Tabbouleh is just as fun to cook and eat as it is to say it. Tabbouleh! Tabbouleh! I love tabbouleh for its unique freshness and texture, featuring a plethora of fresh herbs and veggies alike. Typically made with bulgar, I actually love the texture of the fluffy quinoa in this rendition.
Since this side dish is ultra fresh and healthy, I love the added cheesy, salty bonus of crumbled feta. For my vegans or dairy-free friends, you could easily omit! Pair it with grilled meats or, my favorite, lamb kofta or meatballs for a Greek twist!
Quinoa Tabbouleh
Ingredients
2 cups cooked quinoa
Juice of two lemons
1/4 cup extra virgin olive oil
1 1/2 teaspoons Kosher salt
Freshly cracked ground pepper
5 green onions, sliced (white and green parts)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh Italian parsley
1 English cucumber, diced
2 cups cherry tomatoes, halved
8 oz feta, crumbled
Directions
In a large bowl, add quinoa and immediately add lemon juice, olive oil, salt and pepper. Let sit while you prep other ingredients.
Add onions, mint, parsley, tomatoes, cucumber and feta to quinoa. Fold gently. Taste for additional seasonings. Serve at room temperature or chilled.
