Quinoa Tabouli

Recipe Description:

Traditionally tabouli is made with bulghur. Use quinoa as a substitute and most folks will not even notice. In doing so, you will have increased the protein and lowered the gluten in this refreshing Middle Eastern salad. This recipe also makes use of prolific summer garden produce — a slight tweak on tradition.

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Servings: 4

Difficulty: Easy

Recipe Ingredients:

4 cups cooked quinoa

2 ripe tomatoes in small dice

1/2 red onion finely diced

1 cucumber, peeled and diced

1 sweet pepper, any color, diced

2 cups (packed) finely chopped flat leaf parsley

1/4 cup finely chopped mint

1 large lemon or 2 small lemons, juiced

3/4 cups extra virgin olive oil

Salt to taste

Recipe Instructions:

Pile the quinoa in a large bowl and allow to cool almost to room temperature. If you put the fresh veggies into hot quinoa they will partially cook and you will loose some of the crunch that makes this salad memorable.

Add all the chopped vegetables and herbs and toss to mix.

Mix the lemon juice and olive oil in a cup then sprinkle the mixture over the salad.

Toss to coat all of the vegetables and the quinoa.

Salt to taste.

If the salad seems too dry, add another drizzle of olive oil and toss.

Put this salad together an hour before serving if you can. This gives the flavors a chance to blend.

Serve at room temperature.

Author: Amanda Rose @ Traditional Foods

I live in the Sequoia National Forest on a five-acre homestead with my husband, two children, and my mother. My mother and I work together on our Traditional Foods website. View all posts by Amanda Rose @ Traditional Foods

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: Amanda Rose @ Traditional Foods

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