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Recipe for Tabbouleh With Cherries and Basil

A cream bowl placed on top of a yellow and white cloth napkin on a tobacco lathe table top. The bowl is filled with tabbouleh made with quinoa, cucumber rounds, halved cherries, and basil. There are 2 wooden serving utensils in the bowl.
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This Recipe for Tabbouleh combines sweet cherries, quinoa, herbs, and a zesty citrus dressing for a refreshing twist on a classic dish!

Ingredients

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  • 1/3 cup extra virgin olive oil
  • 1 teaspoon orange zest
  • 3 tablespoons fresh orange juice
  • salt and pepper to taste
  • 1 1/2 cups cooked quinoa, we like to use multicolored quinoa
  • 2/3 pound Stemilt cherries, pitted and halved
  • 2 Persian cucumbers, sliced into thin rounds
  • 3/4 cup chopped fresh basil
  • 1/4 cup finely diced red onion

Instructions

  1. In a small bowl combine the olive oil, orange zest, and juice.
  2. Season to taste with salt and pepper then mix with a whisk until combined.
  3. In a large bowl combine the quinoa and the dressing. Mix well.
  4. Add the Stemilt cherries, cucumbers, basil, and onion to two bowls.
  5. Toss to combine then taste. Season with more salt and pepper if needed.
  6. Serve immediately or store in the refrigerator for up to 2 days
  7. In a small bowl combine the olive oil, orange zest, and juice.
  8. Season to taste with salt and pepper then mix with a whisk until combined.
  9. In a large bowl combine the quinoa and the dressing. Mix well.
  10. Add the Stemilt cherries, cucumbers, basil, and onion to two bowls.
  11. Toss to combine then taste. Season with more salt and pepper if needed.
  12. Serve immediately or store in the refrigerator for up to 2 days.

Find it online: https://thismessisours.com/cherry-basil-tabbouleh/

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