When I lived in Orlando, I would often run out for lunch with one of my friends, Ms. M., to this one specific restaurant down the street because she adored their tabbouleh. For the life of me, I cannot remember the restaurant’s name but she thought that they used more lemon which made it pop. I didn’t have an interest in making it ever because I’m not a fan of bulgar (why, I don’t know – I’ll eventually get over it much like my issues with grapefruit, etc.)
Now it’s almost 5 years later and I still had yet to try tabbouleh. Recently, I happened to catch an ep. of Aarti’s Party and saw that Aarti was making Quinoa Tabbouleh. I had most of the ingredients on hand, only really needing to go to Whole Paychex for some mint. Thanks to the Stiletto Chef aka Candice and her cookbook, I have become hooked on Quinoa which is a staple in my pantry.
Well, I was pleasantly surprised with how it came out. I remembered an article by Julie Anne Rhodes aka Jewels from the Roving Stove about unfiltered extra virgin olive oil and it’s benefits with salads. I decided to whip that out of the pantry for a nice flavor bump. Also, I added a touch more lemon juice in honor of Ms. M. and this salad didn’t last long in my household. It was even better for lunch the next day – definitely a recipe that will be a staple in my house.