I was wondering what to pack for my lunch this week, and all the fresh, local tomatoes at my market led me to one of my favorites: quinoa tabbouleh.
I use this recipe as a guide, swapping the scallions for red onion and using local ingredients instead of the oddly specific ones listed in the recipe. While we’re on that topic, can someone please tell me what a Persian cucumber is?
I’ve only attempted to rinse quinoa once, after which I immediately gave up on that enterprise. If you’re able to rinse quinoa without getting it stuck to your hands and every other surface within a 6 mile radius, please enlighten me. I skip the part about spreading it out on a baking sheet, too.
If you’re serving immediately, follow the directions regarding dressing. If you’re making some to eat for lunch all week, store the combined quinoa, cucumbers, tomatoes, onions, and herbs in one container and the dressing in another. Add the dressing to your lunch serving in the morning when you pack your lunch. There’s still time for the flavors to blend, but you won’t have soggy tabbouleh at the end of the week. : )
Doesn’t it look delicious?
What are your favorite springtime lunches?