Strawberry Quinoa Tabouli

Strawberry Quinoa Tabouli, a refreshing summer salad that is vegan and gluten free and packed full of healthy ingredients! |

This vibrant summery Strawberry Quinoa Tabouli, in my mind is a blending of my heritage. Growing up my Finnish mom would make traditional Egyptian tabouli for my Egyptian dad and it became a household favorite over the years. Finland is the land of the midnight sun….and strawberries, and as I was making this today, I couldn’t help but think how much she would have loved this “Finnish” twist on her old standby  by using strawberries instead of tomatoes. The flavor of the strawberries- bright, sweet and slightly tart give the salad such a refreshing taste.

In our area, locally grown strawberries are coming to the end of their peak and will only be here for a little while. I’m using them like crazy before they disappear, in savory dishes like I would tomatoes– think strawberry bruschetta with whipped goat cheese, strawberry caprese salad with basil and balsamic syrup, or strawberry cucumber salsa. Strawberries love to be paired with snap peas, asparagus, arugula, red onion and even avocado,  so try adding them not only to green salads, but in pasta salads or grain salads. Roast them and salt them… heck, grill them or put them in the smoker! Tis’ the season and now is the time to experiment with them and try them in ways you may have not considered before.

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