I’d like to call this the tabbouleh form of Funfetti. Although, the red, green and yellow dots are all sourced from natural ingredients—AKA, you don’t need artificial food coloring to create this beautiful dish.
Once the picnic seasons arrive, my family is always churning out tabbouleh from the kitchen. Originally, we were some of the few vegetarians at friendly outdoor gatherings. My mom knew that if she wanted to fill us up on something other than the red-and-white checkered paradise of chips and cookies, she’d have to bring a substantial meat-free dish. Tabbouleh was her go-to. With at least two kids always keeping her busy, tabbouleh was one of the quickest dishes she could make. It also made use of the mint she was always yelling about for seizing all the space in her garden.
The mint is what keeps tabbouleh feeling fresh, even in the balmy, mid-summer heat that seems to have approached us rather quickly. It’s also the perfect compliment to the pineapple that gives this tabbouleh a tropical twist. I love pineapple in savory-styled dishes, and while it doesn’t quite make this one taste like birthday cake, I’d like to think it’s equally as fun to eat.
- -1 cup organic bulgar wheat
- -1/2 cup red or black quinoa
- -2 3/4 cups water
- -1/3 cup red onion, minced
- -1 cup pineapple, diced
- -1/3 cup peppermint, minced
- -1 Tbsp. parsley, minced
- -Zest of 1 lemon
- -1 lemon, juiced, to taste
- -1/4 cup extra virgin olive oil
- -1 tsp. salt, or to taste
- -1/4 tsp. pepper
- Combine bulgar wheat, quinoa, and water in a medium pot, cover, and bring to a boil. Reduce heat to simmer, and cook 20 minutes. Remove from heat, and let sit covered for 10 minutes, or until ready to use.
- Once other ingredients are prepared, combine all ingredients in a large bowl, tossing the oil and lemon juice in at the end. Season with salt and pepper, and adjust to taste.