We love tabbouleh salad, but I haven’t made it since going gluten-free because it is made with bulgur wheat (which I love so much). I’ve seen all sorts of versions of tabbouleh made with quinoa instead. And we all know that someone (ME) loves quinoa. I threw this together for a quick late lunch on Saturday afternoon after I got home from the farm and running a few errands.
I ate it with a piece of GF toast slathered with vegan coconut butter, topped with thinly sliced radishes and a mix of amaranth and broccoli micro-greens. Hello, healthy lunch.
Quinoa Tabbouleh Salad
1 1/2 cups cooked quinoa (3/4 cup dry cooked with 1 1/2 cups water)
1 cup diced tomatoes
1 cup diced cucumber
1 cup mixed herbs, finely chopped (parsley, carrot tops, fennel tops, mint, dill)
1/4 cup or more scallions, white and green parts
2 tsp. lemon juice
2 tsp. olive oil
salt and pepper, to taste
Toss all ingredients together. Serve chilled or at room temperature.