Bon Appetit is my favorite foodie magazine. They are spot on lately with their food photography and keep giving me restaurants to add to our Must Visit Someday list. And, they keep writing amazing recipes with a wide range of flavors that are easy enough to make on a weeknight or for lunch, yet yummy enough to serve to company. This is one of those recipes…us girls used to make Tabbouleh for lunch and eat it for a few days straight. I can’t get the boys (Luke included) to touch it, but trust me when I say it’s out-of-this-world good. The recipe also utilizes quinoa, and as I’m trying to stay gluten-free, it’s a great update to the traditional couscous. I make the whole entire recipe, because I eat it for lunches for a few days at a time!


This time I also wanted to show a bit of the messier side of cooking. It’s not always, okay, it’s almost never a neat process…it certainly causes enough dishes! Sometimes you have to embrace the chaos and as it turns out, there’s quite a bit of beauty there.


NOTES // I have made this with dried parsley before and it turned out just fine. I wouldn’t recommend the mint to be dried though. The fresh is so much better! I also didn’t have scallions on hand, and didn’t really miss them from the first time I made it. Also, I find I need to cook the quinoa with a bit more water and a bit longer, but that could be because of the altitude we live at! I love this best once it’s been chilled for a few hours. Enjoy!


1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large cucumber
1 pint cherry tomatoes, halved or 2 tomatoes, chopped
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced


Cook the quinoa with 1 1/4 cup water and 1/2 tsp salt for around 10 minutes, until tender. (It will still have a tiny bit of “crunch,” more than rice or couscous.) Let cool completely.

Mix together the lemon juice and garlic, season with salt and pepper, then slowly whisk in the olive oil.

Add all the vegetables and herbs to the quinoa, then pour the dressing over it. I prefer to chill it for a few hours before I eat! Enjoy! Serves 6 as a side, I’d say serves 3 as a main dish. 








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