Quinoa Tabouli Salad
Quinoa Tabouli Salad
Tabouli or Tabbouleh, is a classic Middle Eastern dish, and it is one of my all-time favorite salads. In a traditional recipe, usually this salad is made with bulgur wheat, but I like to make it with quinoa instead.
The main ingredients are:
Fresh Parsley chopped - I like to also add some fresh cilantro or fresh mint as well
Green Onion (or Green Thai Chili, if you like it spicy)
Cucumber and Tomato chopped
Olive Oil, Lemon Juice and freshly pressed Garlic
Salt & Pepper to taste
INGREDIENTS
1 cup quinoa, rinsed well
1 teaspoon sea-salt or more
2 tablespoons fresh lemon juice or more
2 garlic cloves crushed or minced or more
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English cucumber or 2 mini-cucumbers, cut into 1/4-inch pieces
1 pint cherry tomatoes, halved
1 cup chopped flat-leaf parsley
1/2 cup chopped fresh cilantro or mint
optional: 2 scallions, thinly sliced or a few Thai green chili peppers
optional: avocado - add just before the time of serving
INSTRUCTIONS
Cook quinoa in well salted water until tender. Remove from heat and let sit covered for 5 minutes. Add a little olive oil and fluff with a fork. Let cool until room temperature.
Whisk lemon juice, garlic and olive oil together. Add salt and pepper to your taste.
Chop up cucumber, tomato, parsley (mint / cilantro / scallions / chili peppers) and mix together in a large bowl.
Add the quinoa to the large bowl and pour the lemon-olive oil dressing on top. Mix well. Let cool in fridge for 30 minutes before serving.
Secret Hint: You can add some avocado to this salad, at the time of serving, and add a little extra lemon and salt to the avocado before mixing it into the salad.
This salad will keep for about 5 days in the fridge and you can enjoy it all week long!
