In college I had a friend who LOVED tabbouleh. She would eat it almost every day for lunch. I tried really hard to like it, I really did. But I could not get on board with a salad made out of parsley. It tasted like grass I tell you.
Then once I tried again- I always wanted to be able to eat this healthy dish- and I mixed it with cottage cheese. Amazing. The creaminess from the cottage cheese balanced out the “green” tabbouleh. Yum. I was hooked after that.
And I got my family hooked. Especially my dad. This recipe is for him. He sent me the recipe and every since then I’ve made it multiple times. Most recently, as a treat when I went home for a visit. Tabbouleh for dad, vanilla scones for mom. I think it balances out….
I’ve also made this to bring to a pot luck party. I love to bring a healthier tasty dish (and it was a huge hit!)
1 cup quinoa
2 cups water
6 tablespoons of lemon juice (about 1/2 lemon)
1 cup of tomatoes, chopped
Salt and Pepper
1 cup of cucumber, peeled and chopped
1/4 white onion, chopped
1 clove garlic, minced
1/3 cup extra virgin olive oil
2 cups fresh flat leaf parsley, chopped
1. Combine quinoa and water. Bring to a boil, reduce to a simmer, cover and cook 15 minutes. Let cool
2. Meanwhile, add chopped tomatoes to a strainer over the sink, sprinkle with salt and let drain 10 minutes
3. Combine cooled quinoa, tomato, cucumber, onion, garlic, lemon juice and oil. Season with salt and pepper.
4. Add parsley immediately before serving.
I love to eat it with hummus, cottage cheese and pita chips.