Before I get into this quinoa tabbouleh recipe I’m hoping you can help me out with a very important request. I need a good moisturizer with an SPF of 30 or higher. I am very content using this as my nightly moisturizer and I’ve been using Oil of Olay SPF 15 for years but I’m not loving it anymore and I think I need more than 15. I also can’t do a fragrant lotion. Anyone have recommendations? My skin thanks you.
Now back to tabbouleh. Michael loves it and whenever we go out for Mediterranean food he always eyes mine longingly as it is usually made with bulghur wheat, a big-no no for his celiac. Last time I had it, which I’ll admit was back in November, I promised I’d make him a version with quinoa. I finally got around to it yesterday.
Like all my other quinoa salads, this one is super simple. Just cook some quinoa, add vegetables and mix in the dressing.
It was light and refreshing and the perfect complement to the warming weather. I ate it immediately after making but I think it would taste even better after a few hours in the fridge. It would also be great with some marinated tofu if you want a little extra protein. Try it out at your next BBQ or picnic.
Makes 4 side servings, 2 main course servings
Cook time from start to finish: 25 minutes
Quinoa Tabbouleh (vegan, gluten-free)
Adapted from Bon Appetit
2 cups cooked quinoa
1 cup grape tomatoes, cut into fourths
1/2 hot house cucumber, cut into fourths
2 green onions
1/2 cup parsley, finely chopped
1/4 cup garlic infused olive oil
2 tablespoons white wine vinegar
1 teaspoon salt
Juice of 1 lemon
Cook quinoa with a bit of salt until water is absorbed.
Let quinoa cool then add sliced tomatoes, cucumbers, green onions and parsley to the quinoa.
Next add olive oil, vinegar, salt and lemon juice.
Place in the fridge and serve quinoa tabbouleh cool for a refreshing spring salad.
Enjoy and Exhale!