This is a recipe from Melissa d'Arabian's cookbook, Ten Dollar Dinners. I like it that instead of using Bulgar wheat as most tabouli salads do, Melissa substitutes quinoa. It works well as a vegetarian main dish, or in my family's case, we always add leftover grilled chicken or pork tenderloin to make it a meal. It's also a great make-ahead recipe - definitely a plus!
Serves 4
1/2 cup quinoa, cooked in vegetable or chicken broth according to package directions, then fluffed
with a fork
1/2 cup flat-leaf Italian parsley, finely chopped
1/2 cup cilantro, finely chopped
2 Tbs. finely chopped fresh mint
3 roma tomatoes, seeded and chopped
4 scallions, white and green parts both, chopped
zest and juice of 1 lemon
3 Tbs. olive oil
kosher salt and freshly ground black pepper, to taste
Place quinoa into a large mixing bowl. Stir in parsley, cilantro, mint, tomatoes and scallions. Create a vinaigrette in a small bowl by whisking together the juice and zest of lemon, olive oil, salt and pepper; pour over quinoa mixture and toss to combine. Cover bowl with plastic wrap and set aside at room temperature for 1 - 1 1/2 hours to let flavors combine before serving.
Now You're Cookin',
Chef Alli
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