The other week I got myself a KitchenAid food processor (seriously, this is a huge improvement, my kitchen is SO sparse) and I thought it would be an awesome opportunity to make some of the yummy things I hadn't had the chance to make before.
Since I've been making an effort to keep my fridge and pantry stocked with "cleaner" options (meaning less processed, hormone-added, chemical laden crap) I decided to make one of my favorite new salad options, Tabbouleh!
What is Tabbouleh (ta-boo-ley), you ask? Essentially it's a Middle Eastern parsley salad, and it's awesome. Traditional Tabbouleh is made with bulgur (cracked wheat) but I used red quinoa, because that's what I had at the time.
Check out the recipe below!
Recipe adapted from Epicurious.
To make this, you will need:
- 1 cup quinoa
- 2 tablespoon fresh lemon juice
- 1 garlic clove
- 1/2 cup extra-virgin olive oil
- 1 large cucumber
- 1 pint cherry tomatoes
- 2/3 cup flat-leaf parsley
- 1/3 cup chopped fresh mint
- 2 spring onions
Bring quinoa and 1 & 1/4 cups water to a boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer for about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Drain any excess water and fluff with fork.
Meanwhile, whisk lemon juice and garlic in a small bowl. Add olive oil gradually. Add salt or other seasonings to taste.
Blend cucumber, tomatoes, herbs, and scallions in food processor. Drain any excess liquid. Transfer to bowl. Mix in quinoa and oil dressing.
Chill overnight in fridge to ensure best flavor. (Like a fine wine, it gets better with a little age!) Once ready to eat, add salt, pepper, or other seasonings to taste. Enjoy!
Have you ever had Tabbouleh?
What's your favorite "clean eating" dish?