I LOVE tabbouleh. It's so versatile! This recipe is bursting with summer flavor, you could eat it all on it's own (I do!). You can also enjoy it as a summer salad booster, spread over a multi-grain/gluten free cracker, as a dip for tortilla chips or even add it to a lettuce wrap. Get creative!
There are countless recipes out there for tabbouleh. I love this one because it utilizes one of my favorite summer flavors (fresh, red, juicy strawberries) and quinoa for a boost of protein, making it an excellent healthy snack option when you need a pick-me-up in the afternoon. I hope you enjoy it as much as I do.
Strawberry Quinoa Tabbouleh
1 cup quinoa, rinsed
2 cups water
1 lb strawberries, finely diced
2 tablespoons shallots, finely diced
1 cup fresh mint, chopped
1 cup Italian parsley, chopped
4 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
2 tablespoon fresh lemon juice
salt 7 pepper to taste
1. Add rinsed quinoa and water to a medium pot and bring to a boil. Cover and lower to heat to simmer for 7 minutes. Turn off the heat and let sit for 13 more minutes. Remove from heat, place quinoa in a large glass bowl and let chill in the fridge.
2. Add remaining ingredients to the chilled quinoa and stir until well incorporated. Adjust seasonings to taste.