This week, I was craving a recipe I’ve been meaning to make – Quinoa Tabouli. I will be fair and admit that I totally ripped this idea off of Trader Joe’s pre-made Quinoa Tabouli. The last time I went to Trader Joe’s, however, I was sadly disappointed that they had switched around the recipe and used the OG grain, bulgar. I’d imagine that you can pretty much use any grain for this recipe though (might be fun to try TJ’s 10-minute Farro!), – I just prefer the taste of Quinoa – plus it’s gluten-free, if you care about that sort of thing. The consistency and taste of quinoa also held up pretty well in comparison to bulgar.
This recipe is also (!) vegan friendly (!).
(makes about 3 cups+)
In my opinion, this recipe is best made 1 day ahead so that the tabouli has time to chill in the fridge.
- 1 Cup Quinoa (rinsed)
- 1/2 Cup Olive Oil
- Sea Salt and/or Garlic Salt
- 2 Tablespoons Lemon Juice + extra
- 1 Garlic clove (minced)
- 1 large cucumber (or 3 small persian cucumbers), diced
- 1 pint cherry tomatoes (halved, or smaller)
- 2/3 Cup Parsley (chopped)
- 2 Scallions (chopped)
- 1/2 red onion, diced
- 3 hearts of palm stalks, diced
Start by cooking the quinoa a la the directions on the package. We will want the quinoa to be relatively cool when we mix everything in, so it would even be okay to cook this ahead of time. If you’re prepping everything together, once the quinoa is finished, you can place it in the refrigerator to help it cool quicker.
To make the dressing, combine lemon juice and garlic in a small bowl. Whisk. Gradually add in the olive oil as you’re whisking. If you don’t like raw garlic, you can strain the pieces out when finished. Honestly though, with everything going on in this tabouli, you shouldn’t be able to even taste the raw garlic pieces. Add salt and pepper to taste.
Once the quinoa is cool, transfer to a large mixing bowl. Mix in about half of the dressing. Add cucumbers, tomato, scallions, parsley, onion (optional) and hearts of palm (optional) – toss to coat. Add garlic salt, sea salt, and pepper to taste. Drizzle remaining dressing over and/or mix – whatever you feel like. If it’s not tart enough for you, feel free to mix in some extra lemon juice.
Refrigerate (covered) overnight and serve! Should last for 4-5 days in the fridge.