In a recent outing to Schlitterbahn in New Braunfels, Texas, a friend brought along homemade quinoa tabouli. Having had to give up tabouli because of celiac disease, I was thrilled and ate almost the whole container. Naturally, I asked for the recipe, and she said she found it online. Off I went to Chef Google that very same night, where I came up with this recipe (they say “tabbouleh” and I say “tabouli”) from Bon Appétit.
Being my mother’s daughter and all, I tinkered with the recipe.
Here’s my version:
2 cups quinoa (rinsed, prepared according to package instructions, and cooled)
3 cups diced cucumber
1 pint cherry tomatoes, split
1 small red onion, diced
2/3 cup flat-leaf parsley
1/4 cup mint
3 tbsp. Sass Sesame Garlic salad dressing (You can experiment with your own oil-based vinaigrette, but I love this Texas brand!)
Dash of kosher salt
Lemon juice to taste
Mix cucumbers, tomato, onion, parsley, mint, salad dressing salt, and lemon juice. Add cooled quinoa. Chill thoroughly before serving.