At summer's end, tomatoes are overflowing around farm stands and farmers markets, and close to dirt cheap as the harvest exceeds consumption. Same for cucumbers, and unless you can or pickle either, these truly fresh tastes don't last all year (not in New England anyway.) Tabbouleh is a great way to use even “B” or blemished tomatoes and surplus cucumbers. Quinoa adds a super nutritional twist—its high protein content makes this a great main dish. Leftover, this tabbouleh is a great bite when you’re on the run.
1 cup Water
1/2 cup Quinoa
2 cups diced ripe Tomatoes
1 1/2 cups diced unpeeled Cucumber
1/2 cup chopped fresh Parsley
1/4 cup minced Scallion or Shallot
1/3 cup extra virgin Olive Oil
1/3 cup fresh Lemon Juice
1/2 tsp Sea Salt
1. Bring water to a boil in medium saucepan. Add quinoa, cover, and reduce to a simmer for 10 minutes. Remove from heat.
2. In a large bowl, fold tomatoes, cucumbers, herbs, onion gently together.
3. Shake oil, lemon, salt in a small jar with a tight fitting lid, or blend.
4. Once quinoa is cool, fluff with fork, and add to vegetables. Toss all gently with oil.
5. Allow tabbouleh to chill covered for 20-30 minutes before serving.