My parents’ garden is overflowing with tomatoes, cucumbers, parsley and mint – all ingredients that go into tabbouleh. Tabbouleh is a Middle Eastern dish traditionally made of bulgur wheat, finely chopped herbs, and spices. Tabbouleh is thought to have originated in Lebanon, where it is the national dish, but it is now enjoyed all over the world, particularly in vegetarian or vegan cuisines or as a refreshing summer treat. Tabbouleh is one of those dishes that lends itself to improvisation, so I swapped out the traditional bulgar and replaced it with quinoa.
Quinoa is a seed and not a grain, and its high protein content and balance of amino acids make it an ideal addition to meatless diets, as well as gluten-free diets. Combined with the bounty provided by my parents’ garden (or your garden, or your CSA, or your farmers’ market!), this side dish is a vibrant, fresh-tasting salad, packed with antioxidants, protein and overall deliciousness. Continue reading “Dinner Tonight: Quinoa Tabbouleh”Read More