It’s summmmaaatime! Okay, well after this weekend it is. Pull out your white pants and gingham, because Memorial Day is upon us! I whipped up this super simple 5 ingredient “taboule” that is the perfect vegan/gluten-free dish to bring to your Mem Day BBQ or just eat all week like it ain’t no thang (as I did – none of this taboule salad made it to see the weekend, nom nom!). Instead of the usual suspects bulgur and couscous, quinoa is used as the grain here, and is complemented by chopped fresh tomatoes, cucumbers and parsley. Drizzle that sucker with some olive oil and you have a super simple, super delicious, fresh-tasting summer dish. The best part about this dish is that with simplicity comes options – you can jazz it up any way you see fit. Add avocado and feta, garlic and lemon, or rice vinegar and onions and turn this basic into anything you want. I keep it in its default state until I’m ready to eat it, and then add whatever I’m feeling to jazz it up – or nothing, as it’s pretty damn good by itself. It’s also a great day when you can add a scoop of this to top of your usual lunch salad, stick it in a veggie sandwich, eat it as a side dish with dinner, or throw some Gardin Chick’n Strips right on top and call it a day. So, here we go!
5 Ingredient Taboule
1 cup of quinoa
2 cups of water
1 1/3 cups of grape tomatoes, halved
1 large English cucumber, diced
1 bunch of parsley, roughly chopped
2 Tbsp extra virgin olive oil
Sea salt and freshly ground pepper, to taste
Step One: Cook your quinoa. Add 2 cups of water to a medium saucepan and bring to a boil. Once boiling, add quinoa, cover and reduce heat to a simmer. Allow to cook for about 20 minutes, or until the germ has begun to separate from the seed. Want more tips? Check out this amazing How to Cook Quinoa article – they’ve got all the good ones.
Step Two: Prep your veggies. Slice those tomatoes in half, dice the cuke and roughly chop up your parsley. Place into a large bowl. Done. Now you can go file your nails, shake your booty to Rihanna’s BBHMM or sit at your kitchen table and enjoy a glass of vino with your boo (or solo) while you’re waiting for the quinoa to be done.
Step Three: Combine. Once the quinoa is cooked, add it to the large bowl, drizzle with olive oil and toss to combine. Season with salt and freshly ground pepper to taste. YUM.
Step Four: Enjoy, beauts! 😀
I devoured my first bowl of taboule completely plain-o and it was delicious. The freshness of the cucumber and tomato really pop when they are balanced by such simple flavors – so gooood!! I brought several portions for lunch this week, and added a little vinegar to give it a bit of a zip and it was fantastic. There isn’t much you can’t add here – just about everything tastes amazing with this simple flavor combination. YUM. I really hope you guys enjoy this as much as I do.
Happy Thursday, everyone! Almost to the *LONG* weekend! 😉