Quinoa Tabbouleh with Salmon Kabobs

/

Most meals I try to make all around family pleasers.  Sometimes though, I'm craving something that I know my toddler won't like.  Oh well, kiddo!  Sometimes mama gets to enjoy a meal without your fingers in it! 

Teboulleh close.jpg

Tabbouleh is one of my all time favorite dishes.  The heartiness of the traditional bulgar wheat is replaced and matched with quinoa to make it gluten free.  The bitterness of parsley and lemon paired with rich and bold olive oil, and the crisp fresh veggies adds a fresh crunch.  

The tabbouleh recipe makes a huge salad so there are always leftovers for days.  Leftovers and lunch at the ready is something I'll never complain about.    It's great with rotisserie chicken and hummus for an easy summer dinner or hearty lunch, or sprinkle some roasted chickpeas on for a light and healthy lunch.

Our go-to these days is pairing tabbouleh with grilled salmon kabobs.   Teddy loves salmon so this puts me back in his good graces.  The mild, crispy flavors of the grilled salmon pairs remarkably well with the stronger flavors in the tabbouleh.  Cooking the salmon in kabob style is great because the each piece of salmon cooks so evenly, something I struggle with when cooking salmon fillets!  

Now go and enjoy a refreshing adult meal!  You deserve it!

Ingredients

  • 1 C dry quinoa
  • 1 large bundle of fresh parsley, chopped
  • 1/2 - 3/4 hothouse cucumber diced
  • 1 pt cherry tomatos diced
  • 2 lemons, juiced (4 Tbsp)
  • 1/3 C (15-30 ml) extra virgin olive oil (optional if avoiding oil)
  • mince garlic to taste
  • Pinch each sea salt and black pepper
  • Trader Joe's Fresh Atlantic Salmon boneless filets cut into for kabobs; or 
  • Trader Joe's Balsamic Vinegar and Rosemary Chicken for a super easy meal; or
  • Saffron Road crispy baked chickpeas for a healthy vegan meal!

Instructions

Tebbouleh:

SalmonTeboulleh full 1.JPG
  1. Cook quinoa according to package directions and allow to cool if possible
  2. To a large mixing bowl, add parsley, cucumber, and tomato. Top with lemon juice, olive oil, garlic, salt, and pepper and toss to combine.  Add quinoa and toss
  3. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt and pepper for overall flavor, or olive oil if too dry.
  4. Serve immediately (or refrigerate until kabobs are ready to serve!)

                                                     Salmon Kabobs:
     
  5. Cut salmon into 1.5 inch chunks
  6. Skewer salmon and cover in salt and pepper.  no EVOO needed, salmon has a high enough fat content. 
  7. Cook on grill (pre heated 10 minutes prior and sprayed with Pam Grill Spray) at medium high for 5-7 minutes per side 
  8. Serve on top of tabbouleh and enjoy!