This isn’t *exactly* tabouleh. But it’s close enough that the name works, and I didn’t know what else to call it, other than delicious. It’s super easy, packs well for lunches, and works as a main course or a side dish. I love it as a light lunch and since quinoa is a complete protein, I know it’s a balanced meal despite being light and fresh. It also utilizes some of my favorite produce, so that’s a hit in my book.
You will need:
2 cups of quinoa- any variety (This recipe makes 4 cups, you can adjust it to make more or less, but you’ll want to always use twice as much water as quinoa)
4 cups water plus some concentrated stock or boullion cubes, or just 4 cups of stock. I use chicken, but vegetable works fine too
a couple of pats of butter
Your favorite Italian salad dressing
cut up tomatoes and avocados (you can absolutely add other veggies like peppers, roasted sweet corn, or whatever suits your fancy)
In a large, dry pot, add quinoa and toast over medium/low heat until it is golden brown. Do not allow to burn. Add the stock, bring to a boil, reduce heat to low and cover. Allow to cook for about 20 minutes until all of the liquid is absorbed and the quinoa is tender. It’s okay if there is still a light spot in the center, as long as it is tender.
Remove from heat and transfer to a large bowl, add a couple of pats of butter and mix (you can skip this, but the butter gives it a nice texture and rounded flavor). Douse with about 1/2 cup of salad dressing and mix well. Stick it in the fridge til it’s cool. Once it’s cool, you can taste it and determine if you want more dressing. I like mine to just barely have that Italian dressing zing without covering up the toasted and almost nutty flavor of the quinoa, but some folks may want a lot more of that dressing flavor.
This is also super delicious served with roasted garlic and kale hummus stuffed avocados! Enjoy!