A light and refreshing salad with a Middle Eastern flair, tabbouleh is usually made with bulgur wheat. This version uses quinoa, which is a seed, not a grain, that has a lot of protein and a lovely texture
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Quinoa Tabbouleh
Servings: 4
Equipment
- food processor
Ingredients
- 2 cups cooked quinoa
- 2 bunches curly parsley
- 2 cucumbers
- 3 green onions
- 2 lemons
- 2 cups cherry or grape tomatoes
- 1 bell pepper green
- 1 tablespoon mint leaves, chopped or 1 teaspoon dry
Instructions
- Trim most of the stems from the parsley. Place in a food processor and pulse until it is chopped.
- Peel the cucumbers; cut them lengthwise and scoop out the seeds. Chop.
- Chop the green onions, mint, and bell pepper. Cut the tomatoes in half.
- In a bowl, mix the quinoa, bell pepper, onions, mint, tomatoes, cucumber, and parsley.
- Squeeze juice from the lemons into the salad and stir.
Notes
Quinoa is a starchy seed, not a grain. It cooks in less than 30 minutes to a fluffy, tasty ingredient that can be used like rice in a recipe. It comes in different colors ranging from black to red to white.
It’s best to let the salad cool in the refrigerator for a couple of hours before serving.
For an easy Near-Eastern meal, serve this with pita bread, hummus, yogurt, and falafel patties.
