Whenever I’m making this quinoa tabbouleh salad, I don’t actually follow a recipe. I usually eyeball the salad to see if it needs a more greens or tomatoes. As you make this recipe, you definitely want to taste as you go, adjusting the seasonings to whatever suits your taste. Over time, you’ll probably cook this quinoa tabbouleh salad without looking at the recipe, too!
COOKING NOTES FOR THE QUINOA TABBOULEH
Soak red onions in lemon juice: The acid in the lemon juice helps take out the raw bite in the onions. Whenever I eat raw onions, there’s a strong aftertaste in my mouth that I don’t like. Soaking the onions in acid like lemon juice or vinegar helps neutralize the flavor.Optional Seasonings: In my quinoa salad, I also added some granulated garlic, sumac (for more lemony flavor), and paprika. Feel free to add whatever dried herbs and seasonings you have on hand!
