This is a variation from Simply Whole Kitchen. As an experiment, I’ve made a goal to each month buy an ingredient I’ve never used before: I was super excited to try radishes, Italian parsley (I didn’t know there were different types!), pink beans, and cherry tomatoes.
It’s easy to make, but the only pain is chopping everything up. And I was so tired of chopping by the end that I forgot to add tomatoes and mint. The nice thing about salads is that you can add (or not add) whatever you want.
Chef Uy: What do you think of my Quinoa Tabbouleh?! Doesn’t it look pretty?!
B: Looks…uh, healthy.
1/4 cup olive oil
1/4 cup lemon juice
1 cup chopped fresh parsley
1 cup chopped fresh cilantro and/or mint
6 or 7 radishes, chopped
2 ripe tomatoes, chopped
1 zucchini, chopped
1/2 can black olives, chopped
1/4 c roasted pistachios
crushed red pepper
Put the quinoa a rice cooker and cook according to directions (2:1 ratio for water:quinoa).
Just before eating, add the remaining ingredients and toss gently. Taste and adjust the seasoning, adding more oil or lemon juice as needed, then serve.
Optional: I don’t think it’s supposed to have dressing technically, but I couldn’t resist adding my extra chimichurri sauce from the tri tip steak