Traditionally prepared with bulgur, tabbouleh (or tabouli, as it’s sometimes referred to) is one of those fabulous dishes that manages to scream “SUMMER!!!” with its vibrant colors and fresh, crisp flavors. There’s nothing as refreshing as the combo of fresh parsley & mint along with juicy tomatoes and plenty of lemon juice & olive oil. But if you find yourself lacking some of those key ingredients, don’t fret; tabbouleh is a versatile little salad and lends itself to a few variations.
Since I didn’t have bulgur – and because I like to sneak a little protein into my salads somehow – quinoa made a wonderful substitute as the base for my tabbouleh. I also didn’t have the requisite mint that comes in the traditional dish, but I found that the combination of the remaining bunches of parsley, cilantro, and a few chives gave this version a different, but the equally crisp flavor that is enhanced by the simple dressing of lemon juice & olive oil.
Other than that, there’s not much to this one! It’s quick, healthy, versatile, and extremely affordable. It’s perfect for Meatless Mondays or works great as a side to some grilled or roasted meats. Let’s check out the recipe!