About recipe

Tabbouli (or Tabbouleh) is a Middle Eastern herb salad, loaded with fresh parsley and mint. It is traditionally served with bulgur, but some recipes put a spin on the original by substituting with couscous or quinoa. It typically includes cucumber, onion, and cherry tomatoes. However, this variation adds an element of sweetness by swapping out the tomatoes with strawberries. Paired with the fresh mint, this makes for a refreshing salad on a warm spring or summer day! The best part? Once the quinoa is cooked and the chopping is done, it comes together in a matter of minutes!

Ingredients (serves 6)

1 cup quinoa

1 1/2 cups water

1 pound fresh strawberries, diced

1 medium cucumber, diced

1/4 red onion, very finely diced

1 cup fresh mint, chopped

1 cup Italian parsley, chopped

4 tablespoons olive oil

1 tablespoon red wine vinegar

2 tablespoons lemon juice

Salt and pepper, to taste

Preparation

1. Rinse quinoa well, then drain. In a medium pot, combine quinoa with water. Bring to a boil, then cover, reduce heat to low, and cook until all liquid has been absorbed (about 15 minutes). Fluff quinoa with a fork and chill.
2. Combine the chilled quinoa, strawberries, cucumber, onion, and herbs in a large bowl. Gently toss and set aside.
3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt and pepper with a fork. Pour over salad mixture and toss until well combined.
4. If desired, add in feta or goat cheese, toasted pistachios, or slivered almonds. Enjoy!