Fresh, bright, and lemony, tabbouleh (pronounced Ta-BOO-lee) is great alongside some grilled chicken or fish. It’s usually made with bulgur wheat, but you won’t miss the gluten when you swap in quinoa. You’ll be surprised at how many herbs you need, but that’s the thing here - it’s as much about the fresh green stuff as the “grains.” Make sure the parsley and mint are really dry before you chop them - that way they won’t mush out or get black.
1 cup uncooked quinoa
30 to 40 mint leaves (from 5 sprigs)
¼ cup lemon juice, plus more to taste
3 tablespoons extra virgin olive oil
2 tablespoons ground sumac
2 teaspoons kosher salt, plus more to taste
2 cups cherry tomatoes (multicolored if you’ve got ‘em), halved
1 medium bunch curly parsley, rinsed, dried well, and finely chopped
¾ cup finely diced red onion
Meet me at the Greek.
A refreshing drink, just in time for summer.
My go-to summer salad.