Quinoa Tabbouleh

I started losing the pandemic weight intentionally. Not through deprivation — through movement and intention. The morning walks have become morning walk-runs (more walk than run, at twenty-four weeks pregnant, but the effort counts). The yoga continues. The midnight eating is gone, replaced by chamomile tea and the leather journal. Fifteen pounds lost from my peak. Twelve still to go to reach pre-pandemic weight, which may not happen until after Rohan is born, but the direction is right. The body is moving in the right direction. The body is remembering what it's for: carrying, moving, making. Not sedating. The blog readership is at twenty-five thousand. The pandemic year — the year I nearly stopped writing — ended up being the year the blog grew the most. The honest posts — about midnight eating, about the weight, about the marriage crisis, about the refrigerator as therapist — those were the posts that traveled. People don't want perfect. People want real. I wrote a post this week about losing weight while pregnant — about the absurdity of trying to get smaller while growing someone bigger, about the difference between pregnancy weight (necessary, wanted, building a human) and pandemic weight (cortisol, grief, midnight peanut butter). Both are weight. Both count. Only one is building something. The post got four hundred comments. Four hundred. Women writing about their bodies and their kitchens and the relationship between the two. The kitchen as the place where you nourish and the place where you destroy, depending on the hour and the intention. I made Amma's simple dal for dinner. The most basic thing. Because today I wanted basic. Today I wanted toor dal and turmeric and cumin and nothing else — the food of sufficiency, of enough. Enough. The book title. The life philosophy. The amount of asafoetida that Amma uses and I'm learning to use and Anaya will one day use. Enough.

The night I made Amma’s dal, I found myself thinking about what it means to feed yourself with intention rather than sedation — and this quinoa tabbouleh has become my other version of that same instinct: bright, clean, and uncomplicated in all the right ways. It’s the kind of dish that asks nothing dramatic of you, just a sharp knife, a lemon, and the willingness to let simple things be enough. I make it on the days when the blog comments are still ringing in my head and I need something that brings me back into my body — something building, not burying.

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 4

Ingredients

1 cup dry quinoa, rinsed
2 cups water
1/4 teaspoon fine sea salt, plus more to taste
2 cups fresh flat-leaf parsley, finely chopped (about 2 large bunches)
1/2 cup fresh mint leaves, finely chopped
3 medium Roma tomatoes, seeded and diced small
1 English cucumber, diced small
4 green onions (scallions), thinly sliced
3 tablespoons fresh lemon juice (about 1 large lemon)
3 tablespoons extra-virgin olive oil
1/4 teaspoon ground black pepper

Instructions

Cook the quinoa. Combine the rinsed quinoa, water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread onto a sheet pan to cool completely, at least 15–20 minutes.
Prep the vegetables. While the quinoa cools, finely chop the parsley and mint, dice the tomatoes and cucumber, and slice the green onions. Combine all vegetables and herbs in a large mixing bowl.
Make the dressing. In a small bowl, whisk together the lemon juice, olive oil, a generous pinch of salt, and the black pepper until combined.
Combine. Add the cooled quinoa to the bowl with the vegetables. Pour the dressing over the top and toss gently until everything is evenly coated. Taste and adjust salt and lemon juice as needed.
Rest and serve. For best flavor, let the tabbouleh sit for at least 10 minutes before serving so the quinoa absorbs the dressing. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 3 days.

Nutrition (per serving)

Quinoa Tabbouleh — The Food of Enough