When I made the quinoa cakes with roasted red pepper and walnut pesto, goat cheese and a poached egg it reminded me that I had not done much with quinoa lately and that got me thinking about all of the things that I want to try using quinoa in. A quinoa tabbouleh was pretty high on my list of quinoa dishes to try and it would fit in nicely with a few other recipes as well so I started with that. Tabbouleh is normally made with bulgar but I figured that the texture of quinoa would work well in it. In addition to the bulgar a tabbouleh salads normally consist of tomatoes, cucumbers, parsly and mint and it is dressed up in lemon juice and olive oil. I kept things pretty straight forward with this tabbouleh salad other than swapping the bulgar out for the quinoa and it turned out really well! There is nothing like a light salad filled with fresh herbs and a hit of lemon to push back the gloom of winter!
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