Quinoa Tabbouleh
Tabbouleh is a traditional Middle Eastern lemony grain salad, excellent for a hot summer lunch or light dinner. It’s quick and easy to make!
Joe used quinoa since I have a sensitivity to wheat, but you can use the traditional bulgur wheat or couscous if you prefer. You can also serve this warm.
2 cups boiling water
1 cup quinoa, bulgur, or couscous
1 can (15 ounces) chickpeas, rinsed and drained
10 to 12 yellow or red cherry tomatoes, halved
8 scallions, trimmed and chopped, or ½ cup chopped chives
1 small cucumber, peeled, seeded, and diced
1 tablespoon chopped fresh parsley
Juice of 1 large lemon
2 tablespoons olive oil
2 tablespoons chopped fresh mint (optional)
V2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Cook the quinoa, couscous, or bulgur wheat according to package directions. If serving the salad cold, chill in the refrigerator for at least 30 minutes.
Meanwhile, in a medium mixing bowl, combine the remaining ingredients. When the grain is ready, add to the vegetables and toss thoroughly. Serve warm or chilled.
