You’ve probably noticed from previous recipe posts that my favorite sample lady at Whole Foods often inspires me to try new things. Last week when I was there picking up lunch, the first taste of this flavorful salad compelled me to turn my cart and begin gathering all of the ingredients I needed to make it myself.
This recipe for Tabbouleh is a bit different in that it uses quinoa instead of the traditional bulgur, making it not only gluten-free, but also upping the protein so it can easily stand alone as a vegetarian main dish.
Serves 4. Adapted from Whole Foods.
1 cup quinoa, cooked according to package directions
1 cup finely chopped flat-leaf parsley
5 green onions, finely chopped
1/2 cup diced red onion
2 cups small grape tomatoes, halved
1 cucumber, peeled and seeded, thinly sliced
Juice of 2 lemons
1/4 cup extra virgin olive oil
1/2 cup toasted walnuts*
Sea salt, pepper and crushed red pepper to taste
Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and crushed red pepper. Serve room temperature or chilled.
*any kind of toasted nut could be used. Suggestions for additional ingredients include dried cranberries, feta cheese or goat cheese