The New Tabbouleh February 23 2015, 0 Comments

I love tabbouleh, what’s not to love about it. So when I found this variation of tabbouleh, it quickly became a staple salad for lunch. What makes it so special is substituting the parsley with rocca leaves and the burghal with quinoa. It is worth the try. But if you prefer the old fashioned tabbouleh you grow up with, you can always stick to parsley and burghal.  

Serves 6


1 cup quinoa, rinsed well

1/2 teaspoon kosher salt plus more

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces

1 pint cherry tomatoes, halved

2/3 cup chopped rocca

1/2 cup chopped fresh mint

2 scallions, thinly sliced

Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.


(Recipe Courtesy of Bon Appetit

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