The best recipes in the summertime are those that don't take a lot of forethought or preparation. This recipe comes together quickly and is amazingly forgiving. Substitutions welcome! And if you're keen on a bit more 'acid' to bring out the best in a dish, like I am, squeeze in a bit more lemon juice or a dash more vinegar right before serving.
Tabbouleh is said to have originated in the mountains of Lebanon and Syria. Edible herbs called qadb are used in tabbouleh recipes in that part of the world even today and have been eaten by Arabs since Medieval times. It's as much a part of the Arab food culture today as is baba ghanouj, hummus and pita -- all dishes we love to improvise with as well! Just as the traditional tabbouleh, a lemon doused bulger salad loaded with fresh herb flavors, our version is equally bright and flavorful. And for those that have a wheat sensitivity, it's deliciously gluten free!
Use tabbouleh as the base for your protein bowl - quinoa gives it a terrific protein boost - as a simple side dish, or tossed with a few peppery greens together to hold a perfectly cooked 7-minute egg for a light lunch! Enjoy!
3 cups cooked quinoa, cooled to room temperature
1/2 cup seeded diced cucumber, with skin on if organic
1/4 cup diced red bell pepper
1 medium fresh peach, pitted and diced
2 tablespoons chopped fresh flat-leaf parsley
1 Tablespoon chopped fresh mint
1 Tablespoon chopped fresh basil
2 tablespoons minced green onion including some of the green tops
1 Tablespoon olive oil
2 Tablespoons freshly squeezed lemon juice
1 1/2 Tablespoons red wine vinegar
sea salt & freshly ground black pepper to taste
In a large bowl, combine the quinoa, cucumber, bell pepper, parsley, mint, olive oil, lemon juice, red onion, and vinegar. Toss to mix. Season with salt and pepper.