Tabouli Salad Recipe

Cook quinoa

Rinse 1 cup quinoa thoroughly in a fine mesh sieve until water runs clear. Combine rinsed quinoa and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and spread on a plate to cool to room temperature.

Optional bulgur soak

If using 1/4 cup fine bulgur for a more traditional tabouli texture, place bulgur in a small bowl and cover with 1/4–1/3 cup boiling water. Let soak 10 minutes until tender, then drain any excess and fluff with a fork before adding to the cooled quinoa.

While quinoa cools, prepare the herbs and vegetables. Finely chop 2 cups parsley, 1 cup cilantro and 1/2 cup mint. Thinly slice 4 green onions (white and green parts). Finely dice 1/2 small red onion and 1 cucumber (seeded if desired). Cut 2 roasted beets into 1/2-inch cubes. Place all chopped herbs and vegetables in a large mixing bowl.

Toss the cooled quinoa (and soaked bulgur if using) into the bowl with the herbs and vegetables so the grains and greens are evenly distributed.

In a small bowl or jar combine 3 tablespoons lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk or shake until emulsified. Taste and adjust: add more lemon for brightness or a pinch more salt if needed.

Pour the dressing over the quinoa-herb mixture and gently toss to combine. Refrigerate 10–15 minutes to let flavors marry, or serve immediately at room temperature.

Spread 1 cup labaneh in an even layer on the serving plate or platter where the salad will be presented, creating a shallow bed.

Make smoky tahini sauce

In a small bowl whisk together 3 tablespoons tahini, 1 tablespoon lemon juice, 2 tablespoons warm water (add more 1/2 teaspoon at a time if too thick), 1/4 teaspoon salt and 1/2 teaspoon smoked paprika until smooth and pourable. Adjust consistency with water. Taste and correct seasoning.

Spoon or mound the dressed tabouli salad on top of the labaneh bed, leaving a surprise rim of labaneh visible around the edges. Drizzle smoky tahini sauce in a thin ribbon over the center of the salad and a little onto the labaneh.

Scatter 2 tablespoons toasted pine nuts and 3 tablespoons dried cranberries over the top of the salad. Drizzle 1 tablespoon extra-virgin olive oil over the finished dish and grind 1/4 teaspoon fresh black pepper across the top.

Serve immediately or chill up to 2 hours. Leftovers: keep dressing separate if possible; stored refrigerated in an airtight container the salad will keep 2–3 days. Bring to room temperature before serving for best flavor.