Quinoa Tabouleh

Yes, spring is here with a clear blue sky, pretty blossoms and long hours of daylight. Oh! How I love longer daylight. It gives me so much time in hand and the best part, I don’t have to rush though with my camera. I can photo shoot even at 5 in the evening. Love it! I am sure most of you have your own versions of this salad. And probably no one needs another Tabouleh recipe to learn from. But when the day shines bright and the food speaks to me so beautifully, I find it hard to control myself. I shoot non-stop and overload the post with photos.

How to make Quinoa Tabouleh

Salad such as Tabouleh helps you validate your knife skills. Everything has to be very finely chopped. Don’t use a food processor as it will only blend it and make it mushy. There can’t be any shortcuts. You have to trust your favorite sharp knife for it. Take time, choose your pace, switch off the music, didn’t bother to instagram or tweet in between. Just make sure you don’t chop your fingers instead. You can’t rush through making these salads unless you are a pro at chopping things super fine. Ok, I am not trying you scare you here. I am no pro in chopping but with a little concentration you can easily pull it off!

Go with the flow as you add the vegetables!

I don’t follow a strict measurement for this salad. Some days, I add more cucumber and some days, more tomatoes. Occasionally I like to throw in some dried fruits and other times, I like it plain folded in pita bread. It’s all about what you are craving that day and what is available in your refrigerator. The key here is to make sure everything that goes in the bowl, has precisely the same bite size.

The simple lemon dressing!

Although the salad can be served as soon as it’s ready, I personally feel it tastes better when it’s given some time to rest. It allows the dressing to spread evenly and flavors to blend. Just before serving, I like to sprinkle some crumbly feta cheese on top, which adds an interesting creamy zest at every spoonful.