I first made Quinoa Tabbouleh for friends who kept a vegan/vegetarian diet, following the recipe to a T and received favorable results. I made it again for my mom and she also loved it. Somehow I’ve not tackled in a couple of years, but when Mother’s Day rolled around and it was decided that my brother and I would throw our mom a picnic in the park, I instantly thought of this salad. As luck would have it, she requested it and this time I decided to get creative and make some changes.
Mom favored the changes immensely, so I wanted to share it with you. Quinoa, if you’re new around here, is a high-protein alternative to meat as well as grains like rice, bulgar wheat and couscous. This dish can be served as a side or main dish. It’s perfect for bringing to a potluck, appropriate for both vegans and gluten-free friends, cool and filling enough for summer and an ideal candidate for Meatless Mondays.
2 cups water
1 cup quinoa
1/4 cup olive oil
1/4 cup lemon juice
2 tomatoes, seeded & diced
1 cucumber, peeled & diced
2 bunches green onions, diced
1 cup Kalamata olives, diced
1 cup fresh parsley, chopped
While your quinoa is cooking:
You can use cilantro/coriander in lieu of parsley
Grated carrot (it is called for in the original recipe)
Halve cherry or quarter strawberry tomatoes if you’re like me and hate dicing up larger tomatoes
You don’t have to use that much olive oil – feel free to cut the measurement in half.