Tabbouleh is a salad made with bulgur wheat, lots of parsley, a bit of mint and some tomatoes. The seasoning is a mix of olive oil and lemon juice. It’s an easy to make, no cooking involved, dish which makes it perfect for summer.
The variations to this salad are endless. I made a swap for bulgur with quinoa which is a good source of protein. I also added some avocados that needed to be used up. I was looking for a meal for myself without too much of effort ;-).
My version involves cooking of quinoa, but if you make it using bulgur wheat then there is no cooking involved. All you need to do is soak bulgur in warm water for it to cook. Read on for the recipe.
- Cook 1/4 cup quinoa per package instructions.
- In a large bowl, add about 1/2 cup chopped parsley leaves, a handful of chopped mint leaves, one chopped avocado and half cup of chopped tomato. Add the cooked quinoa once it’s completely cool.
- In a small bowl, mix in 2 tablespoons of olive oil with 1 teaspoon lemon juice and salt as needed for the salad.
- Drizzle this to onto the salad, taste and adjust lemon juice and salt according to your taste. serve immediately. I prefer to refrigerate until the time for serving since I like cold salads better.