Quinoa Tabouli with Heirloom Tomatoes

  • Recipesidesvegetable
  • Tabouli {tabbouleh, tabouleh, taboula} is one of those dishes that you can make small changes to and make it your own. The few staples are bulgur wheat, tomatoes, parsley, and a lemon juice and olive oil dressing. I decided to go way outside the box and use quinoa instead of bulgur {bulgar} wheat in this recipe for the “grain.” I also used huge heirloom tomatoes for my Pregnancy Foodie Project.

    There are several variations you can use when making tabouli. You can add in some chopped mint, onion, garlic or cucumber. I added cucumber but left the others out. This dish is fun to personalize! I got the original recipe {with cracked wheat} from my mother-in-law, Toni. She is half Lebanese, and this recipe has been passed down from her family. I will be the 4th generation to have it. Isn’t that cool?!

    Quinoa Tabouli with Heirloom Tomatoes
    Quinoa Tabouli with Heirloom Tomatoes
         adapted from Momma Hann’s Taboula recipe
    1 C quinoa
    1 1/2 C cold water
    1 bunch green onions, finely chopped
    2-3 heirloom tomatoes, finely chopped
    2 bunches parsley, finely chopped (no stems)
    1/2 head lettuce, finely chopped
    1/2 large cucumber, finely chopped
    3/4 C freshly squeezed lemon juice
    3/4 C olive oil
    Salt to taste
    Rinse quinoa in a bowl and drain off in a mesh strainer. In a large pot, add the rinsed quinoa and cold water and bring to a boil. Cover with lid and reduce heat to low. Cook for 15 minutes or until the quinoa has soaked up the water. Stir occasionally so the quinoa does not stick to the bottom of the pot. Remove pot from stove and allow quinoa to cool completely before adding it to the rest of the ingredients.
    Meanwhile, chop the veggies. Mix together the lemon juice and olive oil for the dressing. In a large bowl, add the veggies and gently fold in the quinoa. Mix together the lemon juice and olive oil. Pour some dressing over the tabouli and add salt to taste. Add more dressing if needed. If you need more dressing, just mix equal parts oil and lemon juice together. Serve chilled.

    If you are preparing this dish ahead of time, do not pour the dressing over the salad until you are ready to serve so that the parsley stays fresh. Also, keep it in the refrigerator, covered until served.

    Try this recipe-remix or use bulgur wheat. Or try something else entirely!  This is such a lovely dish for summer because it’s light and served cold. A great appetizer to serve with this dish is my Classic Hummus, and for the main dish I have two healthy, delicious ideas. You can’t go wrong with my Spinach and Feta Chicken, or my Lemon and Herb Chicken Skewers with Cucumber Yogurt Sauce.

    Lastly, it’s fun to serve a salad like this in a hollowed out tomato. Just remove seeds and juice and fill with tabouli for an easy, inexpensive presentation that your guests will love!

    • http://www.blogger.com/profile/04489795426899175268 Jessica@AKitchenAddiction

      These are gorgeous and sound fabulous! I like how you can serve them in the peppers, makes for a great presentation!

    • http://www.blogger.com/profile/04218183594835435949 Anita at Hungry Couple

      I love it. So healthy, fresh and delicious looking!

    • http://www.blogger.com/profile/02156302334473762780 From Valeries Kitchen

      I got some gorgeous heirloom tomatoes at the Farmers Market last weekend. I need to go back! This looks so light and summery…beautiful!

    • http://www.blogger.com/profile/09767253172173396946 thisamericanbite.com

      Thank you for inspiring me! I have included this recipe in my August Roundup. Please stop by and let me know what you think of the post.