Quinoa is a great non-gluten substitute for the bulgur wheat that is called for in traditional tabbouleh recipes. If you are not in a hurry, let the quinoa cool overnight. It gets nice and fluffy, which strikes just the right note of contrast to the crisp summery crunch and tang of the other ingredients. Dress it at the last moment so it doesn’t get soggy. On many summer evenings, especially the super-hot ones, I make this salad and call it dinner.
Ingredients
For the quinoa
For the salad
How to Make It
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To make the quinoa
- In a medium pot over low heat, combine the canola oil and onion. Sweat the onion until soft and translucent, about 3 minutes. Add the quinoa and stir to coat with the oil. Add the water, increase the heat, and bring to a boil. Add the garlic, bay leaf, and thyme. Cover and simmer until the germ opens and it inflates in size, 25 to 30 minutes. Add the salt, olive oil, lemon zest, and lemon juice. Fluff with a fork. Remove from the heat and let sit, covered, for 10 minutes. Remove and discard the garlic, bay leaf, and thyme. To make the salad
- Spread the quinoa on a rimmed baking sheet to cool. Once cool, transfer to a serving bowl. Add the feta, cucumber, tomatoes, parsley, dill, and lemon zest. Season with salt and pepper. Serve chilled or at room temperature.