It has cherries because I’m allergic to tomatoes, quinoa because I prefer the nutritional profile over bulgur wheat, and neither mint nor chopped cucumbers because I didn’t have either on hand. (I also don’t usually like mint in savory foods.)
But it does have tons and tons of chopped fresh parsley!
So maybe it’s a Chopped Parsley Salad with Quinoa and Cherries.
Or Quinoa with Parsley and Cherries.
Quinoa Tabbouleh with Cherries
makes enough for 4 people as a side dish
½ cup quinoa
1 cup water
pinch of salt
2 very large bunches of fresh parsley
2 tablespoons lemon juice (about half a lemon)
2 tablespoons olive oil
1 cup fresh cherries, pitted and chopped
salt and pepper
In a medium pot, rinse quinoa, drain, add 1 cup water and pinch of salt, and bring to a boil over medium high heat. Reduce heat and simmer for 15 minutes uncovered. Turn off heat, cover and let sit while you prepare the rest of the tabbouleh. I actually like to let the quinoa sit for as long as it takes to come to room temperature.
Wash parsley, dry and pull leaves from stems (some small, thin stems are okay). Roughly chop leaves. Most tabbouleh I’ve eaten is made with very finely chopped parsley, but I prefer large pieces.
Combine parsley and quinoa in a bowl, then sprinkle with lemon juice and olive oil. Toss to combine. Add fresh cherries (I add them last just so cherry juice doesn’t stain everything too much).
Season to taste with salt and pepper.