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Delicious & Easy
Summery Quinoa Tabouli
While you stroll through local markets this time of year, the tomatoes are sure to catch your eye. Enticing shades of reds, yellows, oranges, and greens stand out among the seasonal bounty. Heirlooms are a delectable addition to your favorite summer recipes, raw or cooked. Tomatoes are a great source of vitamin C and antioxidants like lycopene, so they are also wonderfully nutritious.
Ingredients for
Summery Quinoa Tabouli
1 1⁄2 cups dry quinoa, cooked and cooled
1 cucumber, diced
1 cup cherry tomatoes, quartered
1⁄2 cup chopped parsley
1⁄4 cup chopped dill
1⁄8 cup chopped mint
1 lemon, juiced
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
Serves 4–6
Instructions for
Summery Quinoa Tabouli
Add all ingredients to a large bowl and stir until thoroughly combined. Adjust seasoning to taste and enjoy it as a delicious summer salad.
Optional: Add falafel, tzatziki, and hummus to make it a meal.
Frequently asked
Questions About This Recipe
Final
Notes & Thoughts
Published in the print edition of Edible San Diego's summer 2022 issue.
Read issue 66 online now.
