Even though this weekend was rainy and a little one the chilly side (“chilly” meaning 63 degrees, now that we’ve been spoiled by 80+ weather for the past couple weeks), I’m pretty sure summer’s official here. In the cool weather, my friends and I hunkered down and watched the World Cup all day. (I’m not even sick of it yet.) But the past couple weeks saw gorgeous weather, which meant hiking, bike rides galore, a barbecue, and a short backpacking trip in the beautiful Columbia Gorge.
While all that makes me sounds like the healthiest person on the planet, really what the last few weeks have been is one giant period of indulgence. I’ve been doing a decent amount of baking, but not doing a good job of taking pictures of it. There have been lots of dessert-fueled going away parties for people at my office. And since we all know summer doesn’t really start in the Pacific Northwest until July 4, these few sunny weeks have led themselves quite generously to patio happy hours. When I say my friends and I “hunkered down” to watch the world cup, I mean we continued our happy hours inside.
So last week, I really needed something healthy for lunch, and this quinoa tabbouleh was just the right thing. I’ve made it once before, in the winter, to combat the cloudiness. But this time, it was just what I needed to set myself back on my normal mostly-healthy track. With tomatoes coming into season, this will be even better for you than it was for me. This salad is the perfect thing to eat for lunch all week, or just what you need to lighten up an indulgent barbecue.
Quinoa Tabbouleh is light but filling. The quinoa has a great nutty taste and texture. Tomatoes add some flavor, red onion a nice kick, and feta just the right amount of saltiness fat. I added chickpeas to the recipe to make it a little heartier. But the real star of the tabbouleh show is parsley. Use the whole bunch – it may look like a lot, but it’s really what tabbouleh should taste like. The original recipe calls for mint, which I could only find as an entire plant, so I omitted it. I think it would be delicious though, so I’ve included it here.
Adapted just slightly from The Kitchn
Makes about 7 cups, enough for 4-6 people or a one-person week-long lunch
1 cup uncooked quinoa
1/2 red onion
2 medium tomatoes
2 cloves garlic
1 bunch parsley (about 2 cups)
1 bunch mint (about 1/2 cup)
1 15-oz can chickpeas, rinsed and drained
8 ounces feta cheese
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
extra lemon juice to taste
salt and pepper to taste
Rinse the quinoa under cool water for about a minute. Cook according to package directions. The way that’s worked best for me is to bring 2 cups of water to a boil for every cup of quinoa, add the quinoa to the boiling water, cook uncovered until the water is nearly gone (about 15 minutes) and the quinoa is done, then remove from heat, partially cover, and let steam for about 5 minutes. This took me some trial and error, though, and package directions are probably best.
Meanwhile, dice the onion and place it in a bowl with water and pinch of salt. Soaking the onion will remove some of the bite. (I skipped this step last time I made this, but I’ve got a big soft spot for onions.) Quarter the tomatoes and remove the seeds. Dice the remaining tomato flesh. Mince the garlic, parsley, and mint.
When the quinoa is done, empty it into a large bowl and let it cool to almost room temperature. It should feel barely warm to the touch. This will help the dressing coat it without the quinoa absorbing too much.
When the quinoa is cooled, whisk together the olive oil and lemon juice with a pinch of salt. Pour the mixture over the quinoa and stir until evenly coated. Stir in the onion, tomatoes, garlic, parsely, mint, and chickpeas. Crumble the feta onto the salad and stir it in gently. Taste and add more lemon juice or salt and pepper as desired.
Serve cold or at room temperature. This tabbouleh is better the next day when all the flavors have combined.