Quinoa Tabbouleh with cherry tomatoes medley

A foodie knows a mouth-watering palette when she sees one; the colour combination of this quinoa tabbouleh is exactly it: red, green, orange, and yellow – these colours spell YUM.

Tabbouleh (pronounced tabooli) is a Middle Eastern vegetarian dish traditionally made with bulgur, parsley, mint, tomatoes, lemon juice, and onion. Adding my own touch to the classic dish, this quinoa tabbouleh will brighten up your day with its beautiful summer colours and fresh, minty flavours.

Keep reading for a few tips that will make your tabbouleh stand out from the rest 😉

quinoa tabbouleh toffee nosed rai hsu recipe

Ingredients:

  • 1 cup quinoa
  • 1/3 cup lemon juice
  • 2 cups cherry tomatoes medley (tri-colour), halved
  • 1 1/2 cup mini cucumber (around 2), finely diced
  • 1 stalk scallion, thinly sliced
  • 1/3 cup red onion, finely diced
  • 2/3 cup fresh mint leaves, roughly chopped leaves
  • 1 cup fresh flat leaf parsley (or curly if you like that parsley taste)
  • 2 teaspoons salt and freshly ground pepper
  • 2 tablespoons olive oil

Instructions

  1. In a small pot, cook quinoa with vegetable or chicken broth instead of water. Follow directions on the bag for 1 cup quinoa to 2 cups liquid ratio. Bring broth to a boil, add quinoa and reduce to low heat. Cover and simmer for 12-15 minutes or until tender. Fluff with a fork when ready to serve. Tip: Cooking quinoa with a broth instead of water will give the dish an extra dimension. Vegetable broth works best!  
  2. Prepare the ingredients – wash and dry all produce; thinly slice green onions; finely dice mini cucumbers and red onion; halve cherry tomatoes; remove mint leaves and parsley from stems (discard stems), then roughly chop; juice lemon.
  3. In a large salad bowl (non-metal), combine all ingredients. Season with salt, freshly ground pepper, and olive oil to taste.
  4. Let the tabbouleh sit for a day (or a couple hours) before serving. Tip: Time is tabbouleh’s best friend. Let the vegetables soak up the flavours of the quinoa and develop a good relationship with the lemon juice through time. 

quinoa tabbouleh toffee nosed rai hsu

The days just got better with this vibrant and refreshing dish! Eat it on a picnic with the radiant sun on your cheeks, and I guarantee you, tabbouleh will blow away any troubles you’ve had before! Whenever I have this quinoa tabbouleh, I’m reminded of the warm and humid summer breeze gently rustling through leaves. Isn’t it just the epitome of summer?

Until next time!

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