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Quinoa Tabbouleh is the perfect salad to take to a Teacher Appreciation luncheon.
Quinoa Tabbouleh is the perfect potluck salad to make for Teacher Appreciation Week because it is delicious and it doesn’t wilt.
When my kids were in school my favorite volunteer job was being in charge of teacher appreciation. Â Every year we did a special luncheon for the teachers to let them know how much we loved them. Â We usually did a potluck of delicious salads and other treats. Â Taking a salad to a potluck can be a bit tricky as you need something that can sit out for a while and that will hold up and not turn into a mushy, wilted mess. Â Nothing worse than a wilted salad!!
Today’s recipe for Quinoa Tabbouleh is the perfect solution. Â It’s delicious and it doesn’t wilt. Â It can sit out at a potluck for several hours and still taste just as great at the end as it did at the beginning.
Tabbouleh is a traditional Mediterranean dish that is usually made with bulgur. We are big quinoa fans at our house so I decided to make it with quinoa instead but feel free to use bulgur if you prefer.
It is also traditionally made with parsley and mint and I took another creative license and used basil instead. Â I’m not a big fan of mint in my salad. Â I love the flavor of the fresh basil!
With fresh tomatoes and cucumbers this salad has lots of great texture and flavor and is the perfect way to show those teacher’s how much you appreciate them. (scroll down for recipe)
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Quinoa Tabbouleh
Ingredients
- 1 cup quinoa
- 1/2 tsp salt
- 1 1/2 cup water
- 3 Tbsp fresh lemon juuice
- 2 tsp garlic minced
- 1/4 c olive oil
- 1 tsp red wine vinegar
- freshly ground pepper
- 1 tsp lemon zest
- 1 cup cucumber diced
- 1 cup tomato diced
- 1/3 cup fresh basil thinly sliced
- 2 green onions chopped
Instructions
- Add quinoa and salt to water and bring to a boil.
- Cover and reduce head to medium low and simmer until quinoa is tender, about 10 minutes.
- Remove from heat and let stand 5 minutes. Fluff with fork
- Mix together lemon juice, garlic, olive oil, vinegar and lemon zest.
- Salt and pepper to taste.
- Allow quinoa to cool and then add in dressing a tablespoon at a time. Do not over dress.
- Add in tomato, cucumber, basil and green onion. Add additional dressing if needed.
- Refrigerate until ready to serve. Save the leftover dressing to use if needed after the salad has sat for a while.
Carolsue says
I’ve never tried quinoa — but this salad looks so good I think I will try it now!
Erica says
Mrs. Arnett and Mrs. Jensen – both were so sweet and I loved helping them in their classroom
Marcy says
This is perfect! I’m helping out my sons school with their teacher appreciation luncheon and I have a few vegetarian teachers!! Thank you! My favorite teacher was 6th grade Mrs Tate.
Marcia S. says
Mrs. Andersen was a favorite childhood teacher. I love the ideas!
Debbie Jones says
My favorite teacher was my 1st grade teacher, Mrs. Teague. It was her last year to teach before retiring. Thank you for all of your recipes.
Debbie Jones says
My 1st grade teacher was my favorite, Mrs. Teague. It was her last year to teach before retirement. I also remember my favorite high-school teacher, who was a Mr. Teague, but not a close relation to my 1st grade teacher.
Janey says
I would love to win for my daughter-in-law Angie. She teaches 1st grade at a “Title” School and spends many of her own dollars for her students! She & my son do not have children of their own. They’re prparing to try Invitro again. After 10 years of marriage we are all praying this works.
Love the church’s Easter video!!
Awesome ideas!! I’m going to enlist the help of a few friends and make something for each teacher (& support staff) at her school.
Thanks!!