Tabouleh is a delicious salad that comes from the Middle East. It is typically made with couscous or bulgar wheat, but I like to make it with quinoa. Not only is quinoa higher in protein and fiber, but it’s a good substitute for those with gluten sensitivities.
This version uses South American ingredients: corn, avocado and cilantro. I think you’ll like it.
Ingredients:
2 cups Quinoa
4 cups water
1/4 tsp salt
1/4 tsp freshly ground black pepper
5 Tbsp fresh lemon juice
1 cup extra virgin olive oil
1/2 cup coarsely chopped fresh cilantro leaves
2 tsp minced garlic
1 cup fresh corn kernels, cooked
1 cup finely chopped red onion
4 plum tomatoes, diced about 1/2″
1 cup diced cucumbers
1 ripe avocado, pitted, peeled and cut into 1/2 inch chunks
Directions:
Place Quinoa in a medium-sized pan with water, and bring to a boil. Cover and reduce the heat. Simmer 15-20 minute, until the liquid is absorbed. Remove from heat and, pour it into a bowl and fluff it with a fork. Allow the Quinoa to cool to room temperature.
Make dressing by whisking together 4 tablespoons of the lemon juice, salt, pepper, oil, cilantro and garlic.
Toss the avocado with remaining tablespoon of lemon juice to keep it from turning brown.
Mix vegetables with the Quinoa. Add dressing and stir until everything is coated. Adjust the seasonings to taste.
Tips:
The most time-consuming part of this dish is cooking the quinoa and allowing it to cool. Make it super fast and easy by cooking up a double or triple batch of quinoa. Use four cups cooked quinoa in the recipe and put the rest into one quart baggies and freeze for later.
For a quicker salad, use a commercial vinegar and oil dressing.
Once it has salt and dressing on it, the cucumber will weep. It still tastes good but you may find it too soupy after 3-4 days, so don’t wait to eat it up!
