Everyone has their favorite tabouli and it is tough to come up with something new and different when it comes to a recipe. Here are two little ways to change it up, and then you can make it delicious using some of the goodies you have from your garden, your CSA box or the farmers’ market. One way is to use quinoa instead of bulgur wheat, and the second is about how you cook it. I give credit to Martha Stewart for this technique. If you take just a few extra minutes at the beginning to toast the quinoa you will be rewarded with another level of flavor, subtle yet noticeable and tasty. All of my recipe testers thought this was delicious the first day, but really tasted fantastic the second day! This dish is both vegan and gluten-free, so is wonderful to take to a summer party or picnic—everyone can eat it!
This serves 8, with enough for leftovers the next day.
Quinoa Tabouli Salad
Turn your Instant Pot on and to the saute function. Pour in the quinoa and stir frequently for 5 or 7 minutes. The quinoa will become very aromatic. Pour in the liquid, stir in the salt and then lock on your lid and place toggle on sealing. Use manual setting for 12 minutes. Let natural release take place. Turn cooked quinoa into a large bowl to cool.
Place all veggies in the bowl with the cooled quinoa and stir well.
Mix all the dressing ingredients in a blender or food processor until they are well-emulsified. Pour over the rest of salad and mix gently. Salad can be served immediately but gets better the longer it sits. Top with crumbled feta cheese, if desired, or serve from a nearby bowl for those who would like to add the salty and savory punch that feta imparts.