Makes 5 1/2 cups
Tabbouleh is a grain- and vegetable-based salad traditionally made with bulgur wheat.
In this recipe, quinoa is first toasted to deepen its flavor, then cooked by the absorption method and combined with herbs and vegetables. You can finish this dish by drizzling a tablespoon of good-quality, intensely flavored olive oil on top just prior to serving.
White quinoa is the most common variety, but red quinoa is also available and has a nuttier flavor. They can be used interchangeably. Look for quinoa at natural food stores, either in packages or in bulk, or at many supermarkets.
Tools and Materials
- 1 cup quinoa
- 1 1/2 cups water
- 1 teaspoon coarse salt
- 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
- 1/2 cup coarsely chopped fresh mint leaves
- 1/2 cup coarsely chopped fresh basil leaves
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon finely grated lemon zest
- 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons)
- 1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice (about 1 cup)
- 1/2 cup extra-virgin olive oil
- 1 medium tomato, cut into 1/4-inch dice (about 1 cup)
Quinoa Tabbouleh How-To
1. Toast quinoa in a 3-quart pot over medium-high heat, stirring frequently, until fragrant, 6 to 8 minutes. Add the water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 to 16 minutes. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork and let cool to room temperature.
2. Add remaining ingredients and mix thoroughly to combine. Serve chilled or at room temperature. Tabbouleh can be prepared up to 2 hours ahead and refrigerated, covered.