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Home » Recipes » Appetizers & Snacks

25 July, 2013 By Mary | 4 Comments

Quinoa Tabbouleh Salad

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quinoa tabbouleh

Oooh mornings. I know I talk at length about my dislike and incapacity for early mornings, despite the fact that I WISH I could hop out of bed at 5 am ready to run 20 miles and conquer the world. It just doesn't happen. The last few weeks, however, I have been getting up around 7 (give or take an hour), which is a HUGE improvement for me! I'm mostly motivated by the need to run before it's too hot, although my motivation in general is lacking these days.

quinoa tabbouleh

This morning, I had grand plans to be EXTRA productive. I had to take a friend to the airport, which means I was up at FIVE (EW), back home by 5:45, and supposedly going to be running soon after in the cool morning air. Not so. Back to bed for me! And then another wake up at an embarrassingly late hour. Oops! I think if I could just stick it out for a few days I'd be fine, and sleep like a log going to bed early; however, getting over the hump is tough stuff. Maybe I'll need to just suck it up and run in the evenings, when it's still pretty hot. Ugh.

quinoa tabbouleh

Tabbouleh is *exactly* what I need on a hot day. It's healthy, refreshing (parsley and mint, hello!), easy to make, and downright delicious. I took this to a potluck a few nights ago and was really glad I made enough to have leftovers: I've been eating it multiple times each day since then!

quinoa tabbouleh

This dish is one of my happy places. It reminds me of my mom, because she used to make it frequently, and I remember always being pleasantly surprised at how delicious a HEALTHY salad could be! She made it with bulger, as it is traditionally done. I've never had bulger on hand, so started making this during college with quinoa. I'd argue that it's even MORE nutritious with the quinoa! Not to mention gluten-free and delicious...

quinoa tabbouleh

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Quinoa Tabbouleh Salad

  • Author: by Mary
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 8-10 1x
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Ingredients

Units Scale
  • 1 ½ cups uncooked quinoa, rinsed
  • 1 cup chopped parsley
  • ½ cup chopped green onions
  • 3 cups cherry tomatoes, quartered
  • 2 large cucumbers, cut into ¼" pieces
  • ⅓ cup chopped fresh mint
  • 2 shallots, diced
  • ¼ cup basil, chopped
  • ½ cup fresh lemon juice
  • ¼ cup olive oil
  • ½ tsp salt
  • 1 tsp freshly ground pepper

Instructions

  1. Cook the quinoa according to directions, and set aside to cool. If you're in a hurry, spread it on a cookie sheet and chill for 10 minutes.
  2. Combine all ingredients together in a large bowl, and toss to combine. Add more salt and pepper as needed.
  3. Let the mixture sit for a few hours before serving, for flavors to meld.
  4. Serve cold.

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Reader Interactions

Comments

  1. Cindy @ Pick Fresh Foods says

    July 26, 2013 at 10:50 am

    Your salad looks delicious! I love quinoa and finding different ways to use it. I love how versatile it is and can replace rice or pasta. Quinoa Tabbouleh looks like a perfect summer salad. Thanks!

    Reply
  2. Chris says

    July 31, 2013 at 7:19 pm

    Congratulations! Your dedication to providing healthy recipes to others has gotten our attention. We like your awesomeness and invite you to share your culinary creations on our new recipe index site dedicated to recipes such as these, which help to promote health and longevity. For more information please visit our site: http://www.healthyrecipeverified.com .

    Reply

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