Looks like I might’ve gotten a little carried away with the quinoa and didn’t put enough parsley, lol. Traditionally, taboule is a parsley salad…plus, it’s “supposed to” be bulgar-wheat-soaked-in-lemon-juice, not quinoa-drizzled-with-lemon-juice. But that’s the thing about food, *you’re allowed to make substitutions*.
I’ll be the first to admit that not all substitutions turn out palatable, but this one totally was 😀
- 1 cup cooked quinoa
- 1 bunch parsley
- 1/2 tomato
- 1/2 onion
- lemon juice
- extra virgin olive oil
- Chop parsley, tomato, and onion and combine with quinoa.
- Sprinkle a pinch of salt and drizzle with lemon juice and extra virgin olive oil.
- The amount of dressing always depends on how much vegetable you end up with. Keep in mind, we’re not looking to drench the salad in dressing, but to gently flavour it. So, taste-test your salads as you go, so that it suits your palate.
- General vinaigrette guidelines are usually 1 part lemon, 3 parts oil – but this is too oily for me. Plus, I like it sour. So, it’s recommended to start with this as a guideline, but always tailor it to your own preferences.