Main Dish Salads : Quinoa Tabbouleh

This traditional middle eastern salad is typically made with bulgur wheat but I prefer the finer texture that quinoa offers.  Quinoa boasts all of the necessary amino acids to make a complete protein, and with the addition of garbanzo beans and a variety of chopped veggies this salad gets moved into a vegan main dish status.  Not vegan? Serve it as a side.  The crisp veggies, mint and lemon are a winning combo for a hot summer day!   It keeps well  in the fridge so leftovers are great for lunch throughout the week.  With cukes and mint from our garden, it was a no-brainer to make this when expecting a crowd to our home.   I tweaked this recipe from Bon Appetit by adding home cooked garbanzo beans to the mix for more protein, texture and flavor…. but it’s excellent without it.

To save on time, you can cook the quinoa and make the dressing a day ahead, storing them separately in the fridge.

Quionoa Tabbouleh (serves 6)

1 cup quinoa, rinsed well

1/2 teaspoon sea salt

2 tablespoons fresh lemon juice

1 clove of garlic, minced

1/2 cup olive oil

freshly ground black pepper

1 cup home cooked or canned garbanzo beans, drained and rinsed (if canned)

2 small cucumbers or 1 large English cucumber, chopped in 1/4 in pieces

1 pint cherry tomatoes, halved

2/3 cup chopped flat leaf parsley

1/2 cup fresh mint

2 scallions, sliced thin

Directions

Bring sea salt and 1 1/4 cups water to a boil in a small saucepan.  Add the rinsed quinoa, turn down heat to low, cover and cook for 10 minutes.  Take off the stove and let the quinoa sit for another 10 minutes.  Fluff with a fork.

Whisk together lemon juice and garlic in a small bowl.  Gradually whisk in olive oil.  Season dressing to taste with salt and pepper.

Place quinoa in a large bowl. Add cucumber, tomatoes, garbanzo beans, herbs, and scallions.  Drizzle dressing over salad and toss.

And there you have it!  Enjoy!