Tabbouleh Time!

Need something fun and colorful for Summer that packs a punch with nutrients?

I got ‘chu.

Meet tabbouleh- a vegetarian salad that’s sure to become a fast smash-hit at your house.

You’ll need:

– Grains! Tabbouleh is usually made with bulgur, but I frequently make mine with quinoa and farro, and it’s just so tasty. Other good grain options would be brown rice, cous cous, or kamut.
– Olive oil (pick a good one! quality matters here 🙂 )
– Fresh lemon juice
– Fresh parsley
– Fresh mint
– Dash of salt

^the “fresh” on the herbs matter too. Give that spice rack a quick rest for this one- thank me later.

I made two versions of this, and the second is gluten-free:
Version 1: farro and quinoa (because I couldn’t find bulgur)
Version 2: quinoa

Directions
Stove cook those grains, then put them in a glass bowl with 1/4 C (gooooood) olive oil and 1/4 C fresh lemon juice. Trust me so hard on this one…fresh lemon juice.

Then, let the grains, fresh lemon juice, and olive oil sit together and get to know each other for awhile, about an hour.

Then add in 1 C fresh chopped parsley and 1 C fresh chopped mint (would also be really good with green onion and oregano!), a diced cucumber, and chopped cherry tomatoes. Mix together ingredients and refrigerate to your heart’s content. Salt and pepper to taste. Serve cold- perfect for summer!

You can top with sliced almonds or dried cranberries for an added crunch.

I store these in glass pyrex- makes them easy and quick for on-the-go lunch packing.

Let me know if you decide to give this recipe a shot- would love to hear your thoughts or any modifications you made to make it your own!


-Stacey