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Quinoa Tabbouleh Salad

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Quinoa Tabbouleh

Quinoa Tabbouleh

I find eating local seasonal food to be a fun challenge. The summer is filled with fresh ingredients that inspire me to explore new recipes. The winter presents its own obstacle; keeping meals interesting with a limited ingredient list.

These past months, however, have felt long and more difficult than fun.  So, I decided to cheat and sneak a little green into my diet.

Tabbouleh with Fresh Herbs

Tabbouleh with Fresh Herbs

These light salads, filled with complex grains, beans, fresh herbs, and raw vegetables have become my lifeline. I eat heaping mounds on top of simple greens to balance the acorn squash soup or beef stew.

My tabbouleh salad tends to packs a punch. I am pretty heavy handed with the  amount of garlic and lemon juice/zest I use. Modify the recipe if you like a milder or wilder salad.

Use fresh lemon juice and garlic for extra flavor

Use fresh lemon juice and garlic for extra flavor



total time: 30 mins    yield: 6 servings
  • zest of 1 lemon
  • juice of 3 lemons
  • 4 cloves of garlic, minced
  • 1 small red onion, minced
  • 1 cup of dry quinoa
  • 1 pint of cherry tomatoes, quartered
  • 1 large cucumber, peeled and diced
  • ⅔ cup of chopped flat leaf parsley
  • ½ cup of chopped mint
  • ½ cup of olive oil
  • salt and pepper to taste


  • cook quinoa – bring quinoa, ¼ tsp salt, and 1 ¼ cup of water to a boil over medium high heat to a boil. Lower heat to low and cover. Cook for about 10 minutes or until all of the water has been absorbed. Drizzle with 1 tbsp of olive oil and fluff with a fork. Set aside to cook.
  • Meanwhile chop the vegetables and herbs and add to a medium mixing bowl.
  • When the quinoa is cooled add it to the mixing bowl.
  • Combine lemon juice, zest, garlic, salt and pepper, and olive oil. Whisk until the olive oil is fully incorporated.
  • Pour dressing over the salad and mix well.
  • Store in a airtight container in the fridge. The longer the salad sits, the better the flavors will be!




One thought on “Quinoa Tabbouleh Salad

  1. Jesse and I are making this this week!

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