Anytime is an ideal time for experimenting with new foods and recipes in the kitchen! A recent visit to the Birchwood Cafe right off of Riverside Avenue in Minneapolis inspired this post to feature a recipe they do extremely well: tabbouleh. Tabbouleh is a vegetarian dish that originates from Lebanon and comes from the Arabic word, aabil, meaning seasoning. This dish, typically served as a starter or side, incorporates cucumbers, tomatoes, bulgur wheat, parsley and mint to make a refreshing summer salad.
(Photo courtesy of blog contributor Emily Champoux; features Mark Bittman's Quinoa Tabbouleh)
Mark Bittman, an American food journalist, author, and columnist for the New York Times, gives this dish a new twist by adding white beans for more dietary fiber, and substituting quinoa for bulgur wheat to add more protein! This dish is sure to be a hit for dinner tonight or at an outdoor picnic with family and friends! Quinoa Tabbouleh (Recipe source: Mark Bittman) Makes: 4 servings; Time: 40 minutes
1. Put the quinoa in a small saucepan with 3/4 cup water and a pinch of salt. Bring to a boil, then reduce the heat to medium-low. Cover and bubble gently until the quinoa has absorbed all of the water, 15 minutes or so. Remove from the heat and let rest, covered, for 5 minutes. Toss the warm quinoa with the oil and lemon juice and sprinkle with pepper. (You can make the quinoa up to a day in advance: Just cover and refrigerate, then bring to room temperature before proceeding.) 2. Just before you're ready to eat, add the remaining ingredients and toss gently. Taste and adjust the seasoning as you prefer or add more oil or lemon juice, then serve. Try out this unique tabbouleh recipe with dinner tonight!
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