It was an incredibly hot evening last night in Bristol Bay. I know some of you are eye rolling while you read this, thinking honey you live in Alaska, but it was 79 degrees at dinner time! A scorcher as far as I am concerned, and while I was hungry, cooking was the last task I wanted to do.
But somehow this tabbouleh always seems to fit on those types of few and far between days. It is light, nutty, citrusy, and packed with crisp fresh flavors. Just the thing for sticky summer nights when you still have to feed everyone at least something… for crying out loud!
To make Quinoa Tabbouleh you’ll need:
1 1/2 cups uncooked Quinoa
1 cucumber, quartered lengthwise and sliced
2 tomatoes cubed
1 small onion, finely chopped
2 lemons, halved
1/2 cup + 2 Tbsp oil olive
3-5 garlic cloves, minced
a few stalks of Flat Leaf Parsley and Curly Parsley, chopped fine
several cracks of pepper and pinches of salt
Lightly toast the dry uncooked quinoa in 2 Tbsp olive oil, then finish cooking as directed. Just to save on dishes, something all of us can appreciate, toasting can be done in the same pot you plan to steam the quinoa in. When fully cooked, rinse quinoa in cold water until chilled.
In a large bowl mix the chilled quinoa and remaining 1/2 cup of olive oil until evenly coated, fold in cucumber, tomatoes, onion, garlic, and parsley. Squeeze the lemon halves over the mixture, crack pepper on liberally and toss in a few pinches of salt. Mix well, cover, and allow to chill for 20-30 minutes before serving. This will allow the flavors to mingle and intensify.
Serve as a full veggie based meal or as a bright side on balmy summer days.