One of my all-time favorite summer dishes is Tabooley! Have you had it? If not, you’re missing out! It’s SUPER easy make (especially if you use quinoa instead of bulgar wheat). Typically this is a summer request if I am visiting Bloomington. My mom always makes it extra lemony! Now that my garden has been up and running and I have 90% percent of the ingredients growing out back, I decided to make it my self! You better believe when my Rutgers tomatoes finally ripen, I will be making it on repeat every week! Until then, Compari tomatoes are the closest thing to a ripe Indiana summer tomato!
Ingredients
Most of these ingredients are approximations. After you throw it all together, taste and add whatever will suit YOUR taste buds!
- 1 cup cooked quinoa (makes plenty!)
- 1/4 cup torn mint (always tear mint, cut mint will become bitter)
- 1/2 cup chopped fresh parsley
- Juice of 2 lemons (1 lemon if you want less lemony)
- 1 tsp citric acid (leave out unless you want it extra lemony)
- 1 cucumber diced
- 1.5-2 cups chopped and seeded tomatoes (I think Compari are the best!)
- Grapeseed Oil or other neutral oil (start with about 1/4 cup, add more as needed. You want the quinoa to be covered but not drenched)
- kosher salt to tast
Directions
Add all ingredients together and mix! Taste and adjust! Chill for 1 hour. Enjoy!
Notes:
You could also add onions if you like!
🍋 The Main Squeeze 