Do you remember the kids in the cafeteria who always brought the weird stuff for lunch? You know, the ones who packed hummus sandwiches and prunes?
I was one of those kids.
It was rare that I brought chips to school (in a clear plastic baggy, of course, not the “cool” fun-size chips), let alone a Lunchable.
My mom filled my lunchbox with everything from fruit (yes, prunes too) and tuna fish sandwiches to tabbouleh salad and jicama sticks . I’m not saying that I don’t like those foods, I actually really enjoy them. But to a cafeteria full of 9-year olds, it is so not cool.
While, I felt completely embarrassed at my “misfortune”, I look back now and feel so happy that I was spared from the Twinkies and Funyuns.
So, in honor of all the weird kids like me, I made Tabbouleh. I didn’t make it the traditional way with bulgar. Instead I went a bit crazy and made it with quinoa, one of my favorite grains.
I added crisp, fresh tomatoes and cucumbers; a sprinkling of herby, green parsley; and a bit of olive oil, lemon, and cumin.
That’s all! Amazing right?
This dish is deliciously filling and healthy – perfect for summer.
Other Quinoa Favorites
- Quinoa and White Bean Burgers
- Roasted Pesto Vegetables with Quinoa
- Quinoa with Balsamic Roasted Eggplant and Portobello Mushrooms
Quinoa Tabbouleh Salad
- 1 cup quinoa
- 1-1/2 cups water
- 1 cup tomato, diced
- 1 cup cucumber, diced
- 1/2 cup parsley, chopped
- 1-1/2 tablespoons lemon juice
- 1 tablespoon olive oil
- 3/4 teaspoon cumin
- 1/4 teaspoon salt, or to taste
1. In a medium pot bring quinoa and water to boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let cool.
2. Once cooled, move cooked quinoa to a large bowl. Add all of the remaining ingredients and mix well. Quinoa may be served immediately, but I feel that it tastes best after sitting in the fridge for at least a few hours. Serve with pitas and hummus for a tasty and fresh vegetarian meal or with grilled meat or fish for a fresh summer feast.