Tropical Quinoa Tabouli

by Lauren

Well, I am finally home from my travels!

It was an amazing adventure that I wouldn’t trade for anything.

I can’t even describe the feeling of being back though; I honestly don’t think it’s even hit me yet.

While I am sad the road trip of a lifetime has come to an end, I can say am thoroughly excited to have in my presence a giant refrigerator full of lush veggies instead of the trusty cooler I’ve become so accustomed to.

After 7 weeks chock full of eating naughty (but oh so delicious) things, a refreshingly clean and veggie-ful tabouli salad was so inviting!

We all know the LYK doesn’t allow traditional recipes to remain traditional very often and this tabouli was no exception.

So, with summer the blazing heat still very apparent in our neck of the woods, I took full advantage and snagged a sweet little pineapple to add to this salad.

I will admit, I was pretty nervous because pineapple in tabouli sounds a little…eh hem…different. But it was quite scrumptious!

It was a great decision if I do say so myself.

Did I mention how simple this is to make? No? Well it is.

The cool mint, crisp cucumber, tart lemon and juicy pineapple all flowed together flawlessly in this dish.

 

Tropical Quinoa Tabouli

Ingredients

1 cup quinoa

1 1/2 cup chicken broth

1 tomato, diced

1 cucumber, diced

1/2 red onion, finely diced

1 small pineapple (or half of a regular), diced

1 bunch parsley, chopped

3/4 cup mint, chopped

1 lemon, zested and juiced

1/3 cup olive oil

1 clove garlic finely minced

1/2 teaspoon salt

Directions

Bring quinoa and chicken broth to a boil. Lower the heat and allow it to simmer for 10-15 minutes. Let cool.

Mix together the tomato, cucumber, onion, pineapple, parsley, mint, lemon zest and salt.

Squeeze lemon juice into a small bowl. Add the garlic and whisk in the olive oil.

Add the quinoa to the parsley mixture. Pour the lemon dressing over the tabouli. Toss to combine.

I highly recommend Tropical Quinoa Tabouli for eating in the last weeks of summer and for keeping that bikini (or swim trunk) bod of yours healthy.

Give it a go my friends; dare to be different!

From the Little Yellow Kitchen,

Lauren

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13 Comments to “Tropical Quinoa Tabouli”

  1. This looks healthy and refreshing! I’m still trying to hold on to summer with all the rain we have here in the Northeast. This looks like the perfect solution!

  2. Your blog is so adorable! And with recipes like this, I am in love with it! <3

    xoxo

  3. Well, first off…welcome back! I enjoyed reading your adventures on the road and I think the addition of pineapple is genius! A lot of times I eat taboui and I always felt it was missing “something”. It was tasty, but left an overly savory taste in my mouth (I think it was the parsley). I think the addition of the pineapple – and the little bit of sweet might be just right!

    I have some quinoa on order (they don’t have any where I live) and I can’t wait to try this! Thanks!

  4. What fun are traditional recipes anyway? This sounds great and welcome back!

  5. Welcome back! Glad to hear you had a great time. I love the tropical twist on the average recipe. Sounds so delicious!!

  6. Just discovered your blog via London Bakes. I’d never have thought to put pineapple in tabbouleh but it does look beautifully refreshing. Can imagine it works well with the crunchy cucumber too.

  7. I was looking for quinoa recipes earlier today and this one looks fab!

  8. Mmmm…this looks so delicious and healthy! I love the tropical twist! :)

  9. Lauren
  10. Lauren

    I know, it does seem like a wierd combo but how would fabulous things be discovered without risk?!

  11. Lauren

    Thanks Maris! I totally agree…

  12. Lauren

    Aw thanks Kelsey! We are glad you stopped by :)

  13. Lauren

    Rain?! Booo. Make this and you will feel like you’re right back in summer again. It’s amazing how food can do that…