Quinoa Tabbouleh Salad with Turnip Greens Recipe
This turnip greens tabbouleh salad is the result of my commitment to get greens into my diet on a daily basis. It’s been my routine for years now and this recipe reflects a creative, tasty and healthy way to get them in. Turnip greens, mustard, collards, kale, etc. it don’t matter. It’s just greens by any means necessary.
The first time I had tabbouleh salad was at the since-closed CafÃ© Athenee in far North Dallas. My former Latin Teacher recommended I take my future wife there for Valentineâ€™s Day. I guess it was a good call on his part. At the time it was the only Romanian restaurant in the city as there just wasnâ€™t much attention paid to Eastern European cuisine. And in retrospect, my girlfriend at the time and now wife would argue I didnâ€™t pay her enough attention and/or show enough love. CafÃ© Athenee, despite its nondescript exterior and minimalist signage, was one of the most romantic restaurants in all of Dallas and marked the beginning of my new and improved courtship.
I remember I couldnâ€™t stop eating the tabbouleh which was prepared pretty traditional with bulgar, chopped parsley and mint along with diced cucumbers and tomatoes. I had an abundance of cherry tomatoes on hand as well as a fresh bunch of turnip greens from the farmers market, and oh yeah I had been listening to a mix of songs of the Dallas homegirl Erykah Badu. In my humble opinion, Badu is the best artist of my generation. If you want to debate this, letâ€™s go!
As I listened to â€œNo Loveâ€, a song she doesnâ€™t play nearly enough in concert, I got my usual music high and reminisced on the early days, including conversations with wifey over tabbouleh at CafÃ© Athenee. â€œNo Loveâ€ is slow head bobbin music and has a perfect cadence for chopping up vegetables for my version of a tabboulehÂ salad. In addition to the turnip greens and cherry tomatoes, I used quinoa in place of the bulgur to get a bit more protein and to make it gluten-free. This rounded out my tabbouleh remix.
Great beats, better eats. Enjoy this quinoa tabbouleh salad!
- 1/2 cup quinoa
- 2 cups water
- 3 tablespoons olive oil
- 1 bunch turnip greens finely chopped
- 2 cups finely chopped fresh flat-leaf parsley from 3 bunches
- 1/4 cup finely chopped fresh mint
- 8-10 cherry tomatoes halved
- 1/2 seedless cucumber* peeled, cored, and cut into 1/4-inch pieces
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well.
- Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat, cover, and simmer.
- Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes.
- Remove the pot and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so itâ€™s nice and fluffy.
- Remove the lid and fluff the quinoa with a fork.
- Transfer quinoa to a bowl and toss with remaining ingredients until combined well.