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After today’s post, I have a new taboulleh recipe to try! Samantha is using quinoa in hers instead of the traditional bulgar. She must have read my mind because this is the way I prefer to eat my taboulleh! After Bubby discovered a Quinoa Taboulleh at Costco not too long ago and I devoured the entire container, I kind of never want to go back to bulgar taboulleh ever again. Obviously Samantha’s totally on board with this idea!
Hi Take A Bite Out of Boca fans! I am so thrilled to be guest posting for Shaina while she’s busy traveling for work. I have to say that Boca has been on my list of destinations to visit and can only imagine how beautiful it is there!
A little about me, my name is Samantha and I blog over at The Little Ferraro Kitchen. I come from a diverse background, being the Jewish girl from Brooklyn who then moved to Hawaii and now settled in Southern Cali. Due to my diverse background, I now blog about world cuisine recipes! You can find everything from Hawaiian to Mediterranean and Jewish to Italian dishes on my blog!
So for todays dish, quinoa tabbouleh is on the menu. I have recently become a “gardener” if you call small pots of herbs on a patio gardening, but apparently I am doing something right because my parsley plant is going bonkers! And when you have an abundance of parley, what better to make it with than a Middle Eastern favorite, tabbouleh salad!
This is a gorgeous and simple salad filled with hearty quinoa and fresh parsley. Really, you can add whatever you like but I kept it simple with chopped tomatoes and mint. Toss the salad with bright lemon juice and olive oil and you have the perfect accompaniment for your favorite protein!
Quinoa Taboulleh
Ingredients:
1 cup quinoa
2-3 medium tomatoes, seeded and chopped
1 bunch of parsley, chopped
4-5 sprigs of fresh mint, chopped
½ cup olive oil + more for drizzling
1 lemon, zest and juice
Salt and pepper, to taste
Directions:
- First cook the quinoa. Bring 2 cups of water or vegetable stock to a boil and add quinoa. Lower to simmer and continue to cook for about 15 minutes, or until all liquid is absorbed. When done, flush quinoa with a fork and allow to cool to room temperature. (*Note: This is a great use for leftover quinoa).
- Next, in another bowl, whisk together the olive oil, lemon zest and juice and salt and pepper.
- In another large bowl add the cooled quinoa, chopped parsley, mint and tomato and pour dressing oer. Mix well to combine. Taste for seasoning.
*Note: Other delicious addition could be chopped cucumber and avocado.
