Simple Tabbouleh

Swap bulgur for quinoa; add cucumbers and a tangy lemon dressing and you’ve created a simple, modern tabbouleh. A delicious salad perfect for on-the-go lunching.

This week I took a Middle Eastern staple that is heavy on edible herbs, added quinoa, cucumbers and macadamia nuts. Across the Arab world, a meal is not complete without tabbouleh. The beauty of this dish, unlike many in the states, is its focus on fresh herbs. Traditionally served with bulgur, tabbouleh is not only revered for its abundance of fresh herbs but because of its ability to fill a family on the cheap. Seeking to make a light, fresh and cheap lunch, I’ve swapped bulgur for quinoa, added green onions and nuts.

One-up the classic by topping it with juicy cucumber slices, adding yet another layer of freshness. With a drizzle of tangy lemon juice this tabbouleh is strong in flavor, yet light on the body. I enjoy this salad cold and packed away for quick lunches. Prepare ahead of time by making the tabbouleh, separating it into a few airtight containers and take it with you as you step out the door. With a few fresh ingredients on the counter and quinoa in the cupboard you can whip up a delicious and filling salad that is also kind on the wallet.

Serves: 4

Prep Time: 10 minutes | Cook Time: 15 minutes

Ingredients for the Simple Tabbouleh:

- 1 cup quinoa

- 1 cup water

- 1 teaspoon tamari (GF soy sauce)

- 1 medium cucumber

- 1 cup tomatoes

- 2 cups cilantro/parsley

- 1/2 cup macadamia nuts

- 2 green onions

- 1 lemon

- 2 tablespoons olive oil

- sea salt

Instructions:

Start by preparing the quinoa.  As you boil 2 cups of water, add 1 cup of rinsed quinoa and tamari to the water – the tamari will flavor the quinoa giving it a nice salty taste.  Let the quinoa cook for 15 minutes until all the water is absorbed.

 In the meantime, thinly slice the green onions, and dice the tomatoes and cucumbers into quarter pieces. Roughly chop the cilantro and macadamia nuts. Now mix all the ingredients into the cooked quinoa.  Stir in the lemon juice, salt and olive oil salad dressing and mix once more.  Enjoy!

I hope you enjoy the simplicity of this tabbouleh - a heaping of fresh herbs, protein rich quinoa, hydrating cucumbers and sweet cherry tomatoes. Couldn't be more simple and refreshing! 

I'd love to see your creations on Instagram at #8thandlake!

xx Marie

~ If anyones wondering some pictures are taken from a trip to Copenhagen & Sweden last summer ~