Tabouleh is such an easy salad…AND, I think it also photographs well! LOL I don’t normally food-blog for these 365 Project posts but, this is an easy recipe so why not?
In the past I typically used couscous but, since I’m trying to go gluten-free I decided to use quinoa, which is a staple in my freezer (you don’t have to freeze it but, since I get the large bag from Costco I freeze it.) Because of the high protein value in the quinoa and the feta cheese, this salad can be sufficient as a vegetarian entree, or it makes for a colorful, complementary side to any simply prepared or mediterranean-spiced meat dish. Here’s the fast, easy recipe:
Quinoa: Follow package instructions to prepare 1 cup uncooked quinoa cooked in 1 3/4 cups broth/water. Package directions will tell you to use 2 cups of water. I find that makes for a soggier tabouleh. Make sure all the liquid is absorbed before removing from the heat.
1 minced garlic clove
1/4 cup oil
juice of one lemon
1/4 – 1/2 tsp salt (salt to taste but, keep in mind the feta cheese will also add salt to this dish)
dash of ground cumin powder
1/2 cup diced cherry tomatoes (~ 12 cherry tomatoes sliced in quarters)
1 cucumber seeded, peeled and diced*
1 cup chopped parsley
1/4 cup crumbled feta cheese
Prepare the quinoa, fluff with a fork then set aside and let cool slightly. While the quinoa cooks, whisk together the vinaigrette ingredients in a salad bowl. Add the tomatoes, cucumber and parsley to the vinagrette and toss to marinate. 20 minutes before serving, add the cooled quinoa to the veggies, toss well. Lightly toss in the crumbled feta cheese right before serving. Serve immediately at room temperature.
* To seed your cucumber, peel it then slice it lengthwise. Scoop out the seeds like you’d scoop them out of a canteloupe. Then dice. This is an optional step but, it really makes for a nice crunchy bite to your salad.
MAKE AHEAD: You can make the vinaigrette up to a day before. You can marinate the veggies up to an hour ahead of time. Quinoa can be prepared a few hours before serving. Make sure to fluff the quinoa and refrigerate.