I love grain-based salads! Here’s my take on a classic tabouli salad recipe. Traditional tabouli – also spelled tabbouleh – is made of bulgur wheat. I made this one with red quinoa. Instead of red quinoa salad, you can make white quinoa tabouli or tricolor quinoa tabouli, or you can use any favorite grain including traditional bulgur wheat.
When I have more time, I dice the tomatoes and cucumbers more finely. That makes the tabouli more traditional, but I don’t mind the bigger pieces to save some chopping. I do like to use as much parsley as I have available, so if it’s convenient, I might use as much as 3 cups tightly packed, finely chopped parsley. It sounds like a lot, but it’s really not too much as long as you chop it finely.
Enjoy this refreshing Mediterranean-style salad as a side dish with hot or cold foods, or make it a meal with the addition of kabobs, chickpeas, chicken or salmon.
- 1 cup red quinoa, cooked according to package directions with salt omitted (about 3 cups cooked)
- 2 cups tightly packed finely chopped fresh parsley (about 3.5 ounces) Use more as desired.
- ½ tightly packed cup finely chopped fresh mint (about ¾ ounce)
- 2 cups quartered cherry tomatoes (about 13 ounces)
- 1½ cups diced cucumber (about 8 ounces)
- ½ cup diced scallions (about 1.25 ounces)
- 3 tablespoons olive oil
- 6 tablespoons lemon juice
- 4 garlic cloves crushed
- 1 teaspoon Kosher salt
- ½ teaspoon coarse pepper
- Allow the quinoa to cool in a large bowl. Toss the vegetables and herbs with the quinoa.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.
- Add the dressing to the quinoa mixture. Toss to mix well. Taste and adjust seasonings. Chill.
If you need a healthy gluten-free recipe, make a quinoa salad. Otherwise, you can make this tabouli recipe with bulgur, farro or any favorite grain. It doesn’t matter what base you use or if you spell it tabouli or tabbouleh, it’s delicious and nutritious.