Written By: Maria Dinh
Tabouli is a Mediterranean dish that traditionally consists of parsley, bulgur, mint, tomatoes, onion, lemon juice and olive oil. In celebration of Mother’s Day, this recipe adds a fun and refreshing spin to tabouli by featuring an in-season produce item: strawberries!
Cook time: 35 minutes
1 cup quinoa
2 cups water or vegetable broth
1 pound of strawberries (cut into bite-sized pieces)
2-3 cups cucumber (diced)
½ cup mint (chopped)
½ cup parsley (chopped)
½ cup goat cheese or feta cheese (crumbled)
½ cup almonds (roughly chopped)
¼ red onion (diced)
Salt and pepper to taste
4 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 tablespoon honey
- Rinse and drain the quinoa, then transfer it to a pot with 2 cups of water or vegetable broth. Bring it to a boil for 1 minute, then turn the heat down to a light simmer for approximately 15 minutes or until the quinoa soaks up all the liquid. Once the quinoa is fully cooked, fluff it with a fork and transfer it into a heat safe bowl and refrigerate it to allow it to cool for approximately 15 minutes. During this time, you can prep the ingredients and begin to assemble the salad and dressing.
- For the dressing, combine the olive oil, apple cider vinegar, lemon juice, and honey into a bowl or measuring cup. Mix the ingredients well and add salt and pepper to taste.
- Once the quinoa has cooled, gently toss the quinoa, strawberries, cucumbers, red onion, mint, parsley, and dressing together in a large salad bowl.
- Top the salad with your cheese of choice, almonds, and salt and pepper to taste.