Tabbouleh … tabouli … however you spell it, we can’t get enough. Traditionally, tabouli is made with bulgur wheat and tomatoes, but we looooove this version with blueberry and quinoa! It’s fresh and light and perfect for lunches on the go or potluck picnics!
“Tabbouleh is a traditional salad served in Lebanon. It’s made of finely chopped parsley, tomato, onion, mint and bulgur, and is seasoned with a lemon-olive oil mix. This dish is a staple of the mezze (the Lebanese version of appetizers) and quickly gained popularity around the world.
“The salad originated in the mountains of Lebanon and Syria and was an essential part of people’s diets in the Middle Ages. While mocked at first for its lack of meat, people quickly adopted it because of the incredible taste and health benefits. Variants throughout the Levant include Turkish kisir and Armenian eetch.
“Today, tabbouleh is an indivisible part of Lebanese identity. It’s in every household and on the table at every feast. The recipe has spread throughout the world, especially as more and more people incorporate it in their vegetarian and vegan diets.” (credit: Amani Sharif, @The Culture Trip)
You need this updated version for your Labor Day picnic this weekend!
Every time we take this dish somewhere, people beg for the recipe! Blueberry Quinoa Tabouli was perfect last night with grilled salmon and oven roasted broccoli.
It’s a snap to make, too. Just make sure to block out the 30 minutes for the quinoa to cook, and another 15-20 minutes for it to come to room temperature.
Blueberry Quinoa Tabouli
- 2 cups water
- 1 cup quinoa rinsed
- 1.5 cups blueberries
- 3 tablespoons olive oil
- 1/4 cup apple cider vinegar
- 1 large clove garlic squeezed through a garlic press
- 1 cup fresh, curly parsley chopped
- 1/2 cup fresh, spearmint chopped
- black pepper to taste
- 2 tablespoons fresh squeezed lemon juice
- Bring water to boil in a medium saucepan.
- Rinse quinoa well. Add to water, turn down to simmer, cover, and cook until the germ of the quinoa bursts and the water is asorbed. (20-30 minutes.)
- Whisk together: lemon juice, apple cider vinegar, olive oil, garlic, and pepper.
- Place the dressing in a bowl. Add hot quinoa, mix well, and let come to room temperature, (about 15-20 minutes).
- Stir in parsley, mint and blueberries. Serve.
You can double or triple the this by clicking on the number of servings when you print the recipe.