I was trying to think of something to serve with the salmon that was different than the standard cous cous we have with fish. As I was flipping back through the grains section of The Illustrated Kitchen Bible, I came across this recipe for tabbouleh. The flavors in this tabbouleh are similar to what was used in the cucumber sauce for the salmon. I’ve only had tabbouleh made with bulgur, but I liked the idea of using quinoa. I like to think this healthier side dish counterbalanced all that cucumber sauce. 🙂
- Quinoa Tabbouleh
recipe from The Illustrated Kitchen Bible
- 1 c quinoa
1 cucumber, peeled, seeded & diced– I only used 1/2 a cucumber
1 small red onion, chopped– I used 1 green onion instead
2 T chopped parsley– didn’t have so omitted
2 T chopped mint– used 2 t dried dill instead
1/2 c olive oil– only used 1/4 c olive oil
2 T fresh lemon juice
2 oz feta cheese, crumbled
1/2 c Kalamata olives, pitted & coarsely chopped
1. Rinse the quinoa in a fine mesh sieve. Place in a medium sized heavy bottomed pot. Stir constantly over a medium heat until the grains separate and start to brown.
2. Add 2 1/4 c of water and 1/2 t salt. Bring to a boil over high heat. Reduce the heat and cook for 15 minutes or until the water is absorbed. Transfer to a bowl and let cool.
3. Once the quinoa is cool, add the cucumber, onion, parsley and mint (or whatever herb you’re using). Whisk the olive oil and lemon juice together in a small bowl. Pour over the quinoa.
4. Sprinkle with the feta cheese and olives. Season with salt and pepper and serve.