Tabbouleh - a lemony Middle Eastern parsley and grain salad

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Quinoa Tabbouleh

Tabbouleh, a lemony Middle Eastern parsley and grain salad, is often served as part of a selection of appetizers or small dishes called mezze (much like tapas in Spain). It is traditionally made with bulgur wheat, but here I’ve made it with quinoa instead.

3 cups water

1 cup quinoa

1/2 teaspoon salt

12 ounces cherry tomatoes

1 medium cucumber peeled, seeded, diced

1/3 cup finely chopped fresh flat-leaf parsley

1/3 cup finely chopped fresh mint

1/2 cup thinly sliced green onions

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

Bring the quinoa and salt, and 3 cups water to a boil in a medium saucepan over high heat. Cover, reduce heat to medium low, and simmer 12-15 minutes until the water is absorbed and the quinoa is translucent and tender. Immediately fluff the quinoa with a fork and turn out onto a baking sheet to cool.

In a large bowl, combine the cooked cooled quinoa with the cherry tomatoes, cucumbers, parsley, mint, green onions, olive oil, lemon juice, cumin, cinnamon and 1 teaspoon salt. Toss well. Cover and refrigerate to let the flavors mingle, at least 2 hours or overnight.

Before serving, let sit at room temperature for 20-30 minutes. Taste and season with more salt & pepper as needed. Makes 8 servings.

Camilla Saulsbury is a recipe superstar! She’s won several of the country’s top cooking competitions, including the $100,000 National Chicken Cook-Off, the $50,000 Build a Better Burger Contest, and the Food Network’s $25,000 Ultimate Recipe Showdown (Cookies Episode). Camilla is the author of ten cookbooks, all published by Cumberland House Publishing. She is the brand ambassador for Pepperidge Farm® Puff Pastry and has served as a spokesperson and recipe developer for Pillsbury® Brownie Mixes and Cake Mixes. She holds a Ph.D. in sociology with a specialization in food studies. Camilla has made multiple appearances on the Food Network, has been featured in the New York Times, made appearances on Today and QVC, and is a member of the International Association of Culinary Professionals (IACP). Her work has appeared in such magazines as Southern Living, Better Homes and Gardens, Cooking Light, Woman’s Day, Cosmo Girl, Quick & Simple, Country Woman, Sunset, Cook’s Country, and Vegetarian Times. www.camillacooks.com