Sunday, June 16, 2013

Rhubarb-Oregano Quinoa Tabbouleh

During my Rhubarb Romance Round-Up, one of the bloggers - Farmersgirl Kitchen - posted a recipe for Raw Rhubarb and Rosemary Tabbouleh. It was one of the only savory recipes submitted. And since I had some leftover red quinoa, I was inspired to make a version of my own...

Tabbouleh is traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion and garlic, and seasoned with olive oil, lemon juice and salt. So, I supposed it'd be more accurate to call this a Tabbouleh-inspired salad...only 50% of the usual ingredients remain. But this was a refreshing, delicious side dish for us that incorporated my beloved ruby red, stalks.

1/2 C chopped leeks
1/2 C cherry tomatoes, halved or quartered
1/2 C chopped cucumbers
1/2 C chopped raw rhubarb
2 C red quinoa (feel free to use whatever leftover grains you have)
2 T fresh oregano leaves
2 T fresh parsley, roughly chopped
1 T fresh mint, roughly chopped
1/4 C olive oil
freshly squeezed lemon juice
freshly ground sea salt
freshly ground black pepper

Place all of ingredients in a bowl. Toss to coat. Season with salt and pepper, to taste. Serve chilled. I served mine in a radicchio leaf with some more fresh oregano for garnish. What a delicious dish! Thanks, Farmersgirl Kitchen, for the inspiration.


  1. It's great to see this recipe evolving, your quinoa version of the tabbouleh looks great, I'm glad you enjoyed it.

    1. It's such a great combination of flavors.


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