Description
We’re heading straight into grilling season, and for me, tabbouleh is one of the all-time great cold side dishes, since it pairs so perfectly with all those highly-seasoned, smoky meats. Maybe it’s the size of quinoa, or the less wheaty flavor, but for me this vibrant, bracing salad is significantly better with quinoa instead of the traditional bulgur wheat. Blanching the herbs keeps this fresh and green for several days.
Ingredients
- 6 cups water
- 2 large bunches curly parsley, stemmed
- 1 large bunch fresh mint, stemmed
- 1 bunch fresh tarragon, stemmed
- 2 cups white quinoa
- salt to taste
- 2 cloves garlic, or more to taste
- 2 lemons, halved, or more to taste
- ½ cup extra-virgin olive oil
- 1 pinch salt and freshly ground black pepper to taste
- cayenne pepper
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 3 hrs
Servings: 6