This is a perfect summer salad because it travels well and is a perfect accompaniment to a mezze plate or charcuterie board. Normally you would find recipes for tabbouleh made with bulgur wheat. Switching out to quinoa makes this vegan salad gluten free. -E
1 cup white quinoa
1 cup water
1/4 cup fresh squeezed lemon juice
1/4 cup best-quality olive oil
1/2 of an English hothouse cucumber, peeled and 1/2″ dice
2 diced Roma tomatoes, 1/2-inch dice (1 1/2 cups)
4 scallions, (white and green parts) chopped fine
8-10 mint leaves, chopped fine
1 bunch parsley, chopped
Salt and pepper to taste
1. Rinse quinoa in a fine mesh strainer until the water runs clear. Place in saucepot with water and bring to a simmer. Turn heat to low and simmer, covered, for 10-12 minutes until the quinoa has absorbed all the water.
2. Spread the quinoa onto a large baking sheet lined with plastic wrap. (Or use nonstick pan). If you are in a hurry, place in refrigerator to cool, otherwise let it sit on the kitchen counter.
3. While the quinoa is cooling, make your lemon vinaigrette. Whisk together lemon juice and olive oil until emulsified. Set aside.
4. Once quinoa is cooled, add the remaining ingredients. Toss to blend. Add the viniagrette and stir until well incorporated. Store in refrigerator. Allow to come to room temperature when serving.
Yield: 2 quarts
© 2020, Blue Willow Kitchen