Tabbouli Tabbouli Tabbouli

I just said it 3X because it’s kind of a dirty word in our house. Some people (who will go unnamed) won’t touch it. So instead of putting it on the menu, I made a delicious quinoa recipe on Saturday with fresh tomatoes, cucumbers, and garlic from our CSA pick-up, along with parsley, chives and mint from our garden, and didn’t utter the 8 letter word. And what do you know? It was roundly enjoyed.

I’ve written about quinoa and its virtues before, so no need to blather on about that. I will say that this recipe from Bon Appetit for Tabbouli-style quinoa was easy to prepare and very enjoyable: crunchy, summery, fresh and healthy. It also lasts a day or two, tasting better on day 2 if you ask me.

Bon Appetit’s Tabbouli Quinoa. My preparation looked the exact same

I prepared the recipe with minimal modifications and it was perfect [used chopped and seeded hothouse tomatoes instead of cherry tomatoes]. Here’s how I know:

  1. Aesthetics: it looked exactly like BA’s photo above (ex the cherry tomatoes)
  2. 2nd Helpings: Served at a casual buffet lunch and discerning guests came back for more (ok, not super scientific, but unless everything else tasted awful…)
  3. The “H” Factor: Hubs liked it

Just call it something else. Chalk up another win for quinoa. I still have to try Rebecca’s recipe before the end of the month.

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