We can’t seem to get enough of tabbouli-style salad. Though the traditional recipe calls for couscous or bulgur, quinoa tabbouli salad is fantastic (bonus — it becomes gluten-free). You can use red, tan, or black quinoa, or a combination. Embellished with black beans, this makes a high-protein salad that’s hearty enough to be a main dish, especially for a summer meal. Delicious served with hummus, rice-stuffed grape leaves, and fresh pita. Photos by Evan Atlas.
Serves: 6 to 8
- 1 cup raw quinoa (any color, or try a combination)
- 3 to 4 medium firm, ripe tomatoes, diced
- 15- to 16-ounce can black beans, drained and rinsed
- 1/2 cup finely chopped fresh parsley, or more, to taste
- 2 to 3 scallions, finely chopped
- 2 tablespoons extra-virgin olive oil
- Juice of 1 large lemon, or more, to taste
- Salt and freshly ground pepper to taste
- Toasted sunflower seeds for topping, optional
Combine the quinoa with 2 cups water in a small saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes. If you’d like a more tender grain, add 1/2 cup additional water and continue to simmer until the water is absorbed. Fluff with a fork and allow to cool to room temperature.
Combine with the remaining ingredients in a serving dish and mix well. Cover and let stand for an hour or so before serving if time allows. Pass around toasted sunflower seeds for topping, if desired.
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