Delicious & Easy

Summery Quinoa Tabouli

While you stroll through local markets this time of year, the tomatoes are sure to catch your eye. Enticing shades of reds, yellows, oranges, and greens stand out among the seasonal bounty. Heirlooms are a delectable addition to your favorite summer recipes, raw or cooked. Tomatoes are a great source of vitamin C and antioxidants like lycopene, so they are also wonderfully nutritious.

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Ingredients for

Summery Quinoa Tabouli

1 1⁄2 cups dry quinoa, cooked and cooled
1 cucumber, diced
1 cup cherry tomatoes, quartered
1⁄2 cup chopped parsley
1⁄4 cup chopped dill
1⁄8 cup chopped mint
1 lemon, juiced
1 tablespoon extra-virgin olive oil
Salt and pepper to taste

Serves 4–6

Instructions for

Summery Quinoa Tabouli

Add all ingredients to a large bowl and stir until thoroughly combined. Adjust seasoning to taste and enjoy it as a delicious summer salad.

Optional: Add falafel, tzatziki, and hummus to make it a meal.

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Frequently asked

Questions About This Recipe

Final

Notes & Thoughts

Edible San Diego Summer 2022 Issue 66
Cover image by Dave Rudie.

Published in the print edition of Edible San Diego's summer 2022 issue.

Read issue 66 online now.

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Tags
Salad
Summer Recipes
Vegan
Vegetarian