Quinoa Tabbouleh with Bulgur and Marinated Artichokes
4 servings
30 minutes
Quinoa tabbouleh with bulgur and marinated artichokes is a vibrant representative of Turkish cuisine, embodying freshness, aroma, and textural variety. The base of the dish is quinoa and bulgur, creating lightness yet nourishment. Marinated artichokes add a refined tang and soft spice, while cilantro and mint infuse fresh Eastern notes. The combination of vegetables—sweet red pepper, juicy cherry tomatoes, and crunchy zucchini—adds color and character. A dressing of olive oil, lemon juice, and cumin unites all elements with flavor. Tabbouleh is perfect for a light lunch, appetizer or as a side to meat and fish dishes. Chilling it before serving makes the texture even more harmonious and the taste refreshing.
1
Boil the mixture of bulgur and quinoa according to the package instructions.
- Quinoa and bulgur blend: 0.5 glass
2
If you use bulgur and quinoa separately instead of a mix, cook them separately and cool to room temperature.
- Quinoa and bulgur blend: 0.5 glass
3
Finely chop 0.5 red pepper and 0.5 zucchini. If the zucchini has seeds inside, it's better to remove the middle part with a spoon and use only the remaining outer part.
- Fresh red bell pepper: 0.5 piece
- Courgette: 0.5 piece
4
Finely chop the cherry tomatoes. I recommend using cherry tomatoes as they produce less juice. However, they can be replaced with any other firm variety of tomatoes.
- Cherry tomatoes: 100 g
5
Add all the chopped vegetables to a large salad bowl for easy mixing.
6
Remove the stems from the cilantro and parsley, chop the greens very finely, and add them to the salad bowl.
- Cilantro: 1 bunch
- Parsley: 1 bunch
- Mint: 10 stems
7
Chop the green onion as finely as possible and add it to the salad bowl.
- Spring onion: 5 stem
8
Rinse the capers with water, lightly dry them, chop finely, and add to the salad bowl.
- Pickled capers: 2 teaspoons
9
Carefully remove the marinated artichokes from the oil, chop them finely, and add to the salad bowl.
- Marinated baby artichokes: 4 pieces
10
In a dry pan, toast the cumin seeds and grind them in a mortar with a small pinch of coarse salt. Be careful not to overdo the salt, as the capers and artichokes in this recipe will provide enough salt.
- Cumin seeds: 2 tablespoons
- Coarse sea salt: pinch
11
For the sauce, squeeze the juice from half a lemon and mix it in a glass jar with olive oil and cumin.
- Lemon: 1 piece
- Olive oil: 50 ml
12
Close the jar with a lid and shake it well.
13
Add bulgur and quinoa to the vegetables and greens, drizzle with dressing, and mix well.
- Quinoa and bulgur blend: 0.5 glass
14
Put the salad in the fridge for 1-2 hours to let it soak in the dressing.
