Yes, I’m on a quinoa kick. I had all this left over from making the Quinoa and Sweet Potato Cakes. So, what to do? Make Tabouleh!
For all you traditionalists out there, I know, I know. Tabouleh is made with Bulgar. And I am a traditionalist with some subjects too. Just not this one.
2 cups cooked quinoa
1 medium tomato, chopped
1/2 small onion, finely diced
1/2 cup parsley, chopped
1 lime juiced and zested
1/2 lemon, juiced
1/8 cup olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
* I had a lime that needed using. 1/4 had been cut off for something else so I chose it for this recipe out of necessity. Use what you’ve got!
In a small bowl combine lime and zest, lemon, olive oil, salt and pepper. Whisk and set aside.
Combine all other ingredients. Toss and top with dressing. Allow to sit so flavors meld for some time.
You could really do anything you like with this. Add other veggies and seasonings. Cook the quinoa in vegetable or chicken stock to add flavor. Having something like this in the refrigerator is a great way to help encourage healthy eating. It makes a perfect snack. You know we should be eating 5-6 small meals a day, right? That isn’t always easy. We don’t have time to chop and cook mid morning or afternoon. Make things like this ahead of time and be READY. This offers protein and nutrients in the quinoa, healthy fats in the oil, health benefits in the parsley and veggies. Pair it with lean meat or hard boiled eggs and cucumber slices or other fresh veggies and you have a great lunch or dinner.
Oh, and it’s super frugal!