Tabbouleh is one of my favorite summer dishes. When the tomatoes and cucumbers are coming in from the garden daily, there is no better time to enjoy this delightful dish that is bursting with the flavors of summer. It can serve as the main dish or it can accompany falafel or baked chicken. I have yet to find a better use for parsley as well! This recipe is gluten-free and easy to adapt to your tastes, depending on what you like.
Ingredients:
1-2 bunches of parsley, washed and de-stemmed
1 bunch of peppermint
4-5 scallions, chopped
1-2 garlic cloves, chopped
1/2-3/4 cups EVOO
1/2 cup fresh lemon juice
2-4 medium tomatoes, chopped
1 cucumber, chopped
1 cup dry quinoa
salt and pepper to taste
(optional: feta, kalamata olives, lightly toasted blanched slivered almonds)
Instructions:
Photo by Elias Rodriguez on Unsplash